This  book  is  due  on  the  date  indicates 
below  and  is  subject  to  an  overdu( 
fine  as  posted  at  the  circulation  desk 

EXCEPTION:  Date  due  will  be 
earlier  if  this  item  is  RECALLED. 


Profits  in 
Poultry 


USEFUL  AND 
ORNAMENTAL  BREEDS 
AND  THEIR 
PROFITABLE 
MANAGEMENT 


Profusely  Illustrated 


Nbw  Yo.o: 

ORANGE  JUDD  COMPAKi' 

1919 


Printed   in    U.   S.   A. 


PUBLISHERS'  PREFACE. 

As  denoted  by  the  title  of  the  book,  the  editors  have  given  most 
prominence  to  the  side  of  poultry  keeping  which  returns  an  income. 
The  ways  and  means  by  which  eggs  or  poultry  can  be  grown  at  a 
profit  are  discussed  in  great  detail.  So  many  questions  are  constantly 
asked  about  the  various  breeds  and  also  concerning  diseases  and 
their  treatment,  that  these  topics  have  been  quite  fully  considered. 
The  turkey  department  has  been  made  as  complete  as  possible  on 
account  of  the  increasing  interest  in  that  branch  of  poultry  keeping. 
Incubators,  care  of  chicks,  feeding  and  care  for  eggs,  or  for  meat, 
building  coops  and  houses,  caponizing,  marketing,  warfare  against 
pests,  raising  waterfowl  and  ornamental  poultry,  are  described  at 
length.  The  reference  matter  and  tables  are  a  special  feature  of  the 
book.  The  present  volume  is  nearly  one-third  larger  than  any 
previous  edition. 

Experience  of  breeders  and  poultry  farmers  has  been  drawn  upon 
freely,  resulting  in  that  breadth  of  view  which  can  be  obtained  only 
by  comparison  of  successful  methods  in  actual  practice.  Among 
those  who  have  directly  assisted  in  furnishing  the  new  matter  are 
many  of  the  foremost  poultry  experts  and  specialists  of  the  present 
time.  The  entire  material  has  been  carefully  prepared  by  Mr.  George 
15.  Fiske,  poultry  editor  American  Agriculturist.  About  loo  pages 
and  many  illustrations  have  been  added  to  the  new  and  enlarged 
edition,  but  without  any  increase  in  the  price  of  this  useful  book. 

(3) 


38185 


CONTENTS. 


PAGE 

Publishers'  Preface 3 

CHAPTER  I. 
Poultry  Raising. 7 

CHAPTER  II. 
Convenient  and  Good  Poultry  Houses 13 

CHAPTER  III. 
Special  Purpose  Poultry  House 25 

CHAPTER  IV. 
Poultry  House  Conveniences 2J 

CHAPTER  V. 
Natural  Incubation 46 

CHAPTER  VI. 
Care  of  Chickens — Coops  for  them 64 

CHAPTER  VII. 
Artificial  Incubation 65 

CHAPTER  Vin. 
Preparing  for  Market 8C 

CHAPTER  IX. 
Eggs  for  Market 86 

CHAPTER  X. 
Caponizing— How  it  is  done  — • 93 

CHAPTER  XL 
Poultry  Keeping  as  a  Business 98 

CHAPTER  Xn. 
Hints  about  Management 101 

(6) 


9  CONTENTS. 

CHAPTER  XIII. 

PAOB 

Some  Popular  Breeds 121 

CHAPTER  XIV. 
Asiatic  Breeds 123 

CHAPTER  XV. 
European  Breeds 136 

CHAPTER  XVI. 
American  Breeds 168 

CHAPTER  XVII. 
Diseases  of  Poultry 178 

CHAPTER  XVIII. 

Parasites  upon  Poultry 189 

CHAPTER  XIX. 

Raising  Turkeys 193 

'  '        CHAPTER  XX. 
Raising  Geese 21C 

CHAPTER  XXI. 
Raising  Ducks 218 

CHAPTER  XXII. 
Ornamental  Poultry 235 

CHAPTER  XXIII. 
Breeding  and  Cross  Breeding 247 

CHAPTER  XXIV. 
Feeding  for  Growth 261 

CHAPTER  XXV. 
Feeding  for  Eggs 273 

CHAPTER  XXVI. 
Turkeys  on  the  Farm 288 

CHAPTER  XXVII. 
Diseases  and  Pests 317 

CHAPTER  XXVni. 
Poultry  Dictionary  and  Calendar 335 

Index— Alphabetical 350 


PROFITS  IN  POULTRY. 


CHAPTER    L 
POULTRY    RAISING. 

^^"0  other  business  connected  with  agricultural  pursuits, 
seems  so  attractive  as  poultry  farming.  Even  those  who 
fail  in  the  business  and  retire  from  it,  aver  that  they  are 
certain  they  could  succeed  in  a  new  trial.  At  the  start, 
the  general  idea  is  that  the  business  consists  of  throwing 
out  corn  to  a  flock  of  hens  with  one  hand,  and  gathering 
eggs  with  the  other.  But  while  this  may  be  true  in  some 
cases,  it  is  very  different  in  others.  The  expert  poultry 
raiser  may  perhaps  meet  with  no  difficulty,  and  all  may 
go  on  smoothly,  but  the  novice  is  in  trouble  from  the 
first;  the  eggs  are  few,  and  the  chicks  die.  One  may 
easily  keep  ten  or  twelve  fowls  with  profit,  who  could  not 
double  or  treble  this  number  successfully,  because  with  a 
large  number  all  the  difficulties  which  arise,  such  as 
want  of  cleanliness,  the  presence  of  vermin,  impure  air, 
and  risk  of  infection,  increase  in  a  much  larger  ratio  than 
does  the  number  in  the  flock.  But  if  one  has  succeeded 
with  a  small  flock,  there  is  no  reason  why  he  should  not 
be  able  to  do  so  with  several  flocks,  if  each  is  kept  in  just 
the  same  manner  as  the  original  one.  Afterwards  the 
flocks  may  be  enlarged,  but  as  this  is  the  very  point  on 
which  most  of  the  younger  poultry  raisers  fail,  the  great- 
est caution  should  be  observed  in  adding  to  the  number 
of  fowls  kept  in  each  coop  or  Jiouse,  or  yard. 
(7) 


8  PROFITS  IN  ruL'iraY. 


THE  BEST  BREED   FOR  MARKET   PURPOSES. 

What  follows  in  this  chapter  is  from  E.  A.  Samuels 
of  Massachusetts:  I  find  it  very  difficult  to  answer 
)the  question  :  "Which  breed  of  fowls  do  you  recommend 
as  being  the  best  for  market  purposes  ?"  for  it  is  almost 
impossible  to  lay  down  as  a  guide  any  rule,  or  name  any 
particular  breed,  or  cross,  or  variety  which  will  net  the 
best  results  in  every  market.  A  great  deal  depends  upon 
the  locality  where  the  breeder  is  situated,  and  it  also  de- 
pends upon  whether  the  breeder  desires  **  broilers,"  or 
early  or  late  **  roasters." 

In  the  Philadelphia,  Baltimore  and  New  York  mar- 
kets, as  well  as  among  the  Paris  and  London  dealers, 
chickens  with  white  or  light  skin  are  preferred  to  those 
with  yellow  skin,  and  consequently  the  Dorkings,  Black 
Spanish,  Houdans,  and  other  white  skinned  varieties  or 
their  crosses  always  bring  the  best  prices,  and  are  in  thp 
quickest  demand,  while  in  the  Boston  and  the  other  New 
England  cities,  and  in  Chicago,  and  perhaps  some  of  the 
other  large  western  cities,  where  any  decided  preference 
has  been  expressed,  the  yellow-skinned  birds  are  in  the 
greater  demand. 

In  the  Boston  markets  and  hotels  a  lot  of  bright,  yel- 
low-skinned chickens  will  always  command  a  better  price 
than  will  a  lot  of  white-skinned  birds,  although  the  two 
lots  may  have  been  fed  precisely  alike,  and  be  in  equally 
as  good  condition  ;  this  I  have  proved  repeatedly,  so  that, 
as  I  before  stated,  a  great  deal  depends  upon  the  intended 
market. 

Many  persons  believe  that  the  color  of  the  chicken's 
skin  is  governed  largely  by  the  kind  of  food  the  birds  are 
provided  with;  believing  that  yellow  Indian  corn  will 
produce  a  yellow-skinned  chick,  while  wheat  or  oats  will 
cause  the  skin  to  be  white.  Although  there  may  be  some 
little  reason  for  this  belief,  I  think  that  it  cannot  be  re- 


POULTRY  EAISIN-G.  9 

garded  as  of  much  importance,  for  a  lot  of  chickens  of 
different  varieties,  if  fed  and  reared  in  the  same  pen,  will 
exhibit  all  shades  of  color  in  the  skin  from  yellow  to 
white.  It  seems  natural  to  some  breeds  to  secrete  a  fat 
that  is  yellow,  while  other  breeds  secrete  a  iat  that  has 
but  little  tint. 

A  great  deal  has  been  written  in  regard  to  the  merits 
of  different  breeds  of  fowls,  and  people  are,  generally, 
pretty  well  acquainted  with  the  characteristics  of  each, 
so  that  it  would  seem  almost  an  act  of  supererogation 
here  for  me  to  dwell  upon  this  topic,  did  not  my  experi- 
ence in  a  measure  differ  from  that  of  many  writers. 
From  extended  and  careful  observation,  I  have  arrived  at 
the  following  conclusions : 

If  a  breeder  intends  to  raise  chickens  for  the  Philadel- 
phia and  other  first-named  series  of  markets,  a  cross  of 
Plymouth  Rock  cock,  one  year  old,  on  a  two-year-old 
Light  Brahma  hen,  produces  the  most  desirable  early 
''  roasters  ;"  a  pure-blood  Plymouth  Rock  mating  gives 
the  best  ''  broilers  "  and  late  ''  roasters."  In  fact  for  my 
own  table  I  prefer  Plymouth  Rock  chickens,  either  as 
broilers  or  roasters,  to  all  others.  Of  course,  at  present, 
Langshaus  and  Iloudans  are  too  valuable  to  be  taken 
into  account  as  table  fowls. 

Next  to  the  above  matings,  for  the  markets  named,  a 
cross  between  a  yearling  Black-breasted  Game  and  White 
or  Buff  Cochin,  makes  desirable  broilers,  but  not  so  quick 
selling  as  those  first  named. 

In  my  experience,  the  principal  objection  to  Plymouth 
Rocks  and  their  crosses  lies  in  their  dark  pin-feathers, 
which  abound  in  the  skm  of  broilers,  and  are  very  diffi- 
cult to  be  removed,  and  when  they  are  taken  out  thor- 
oughly the  skin  is  often  badly  broken  and  marred  by  the 
picker. 

For  the  Boston  and  other  markets  named  in  the  sec- 
ond list,  I  find  that  for  broilers  a  cross  between  a  year- 


10  PROFITS  IN  POULTllY. 

ling  White  Leghorn  cock,  on  a  two-year-old  Light 
Brahma  hen,  is  by  all  odds  most  desirable.  The  chicks 
mature  very  rapidly  ;  they  are  plump  and  full-breasted 
at  nine  to  twelve  weeks  old  ;  they  have  a  bright,  yellow 
skin,  and  no  dark  pin- feathers. 

I  prefer  a  two-year-old  hen  to  breed  from  for  the  reason 
that  her  chickens  are  larger  and  more  vigorous  than  are 
those  of  a  yearling,  and  they  mature  much  more  quickly. 

Next  in  value  for  broilers  in  these  markets  to  this  cross, 
fn  the  succession  they  are  named,  are  the  pure- blood  Light 
Brahma,  Plymouth  Rock,  White  or  Buff  Jochin,  and 
cross  of  Brown  Leghorn  on  Partridge  Cochin,  ail  of  the  age 
of  from  ten  to  twelve  weeks  old  if  hatched  in  January  or 
February,  or  nine  to  eleven  weeks  old  if  hatched  in 
March  or  April,  they  growing  a  little  more  rapidly  then 
than  the  earlier  hatched  birds.  For  early  roasters,  for 
these  markets,  I  prefer  a  cross  of  Plymouth  Rock  year- 
ling cock  on  Light  Brahma  hen,  the  latter  furnishing 
the  large  frame-work  on  which  the  blood  of  the  former 
builds  a  full-breasted,  quick-maturing  fine-meated  bird. 
Light  Brahma  cockerels,  nine  to  twelve  months  old,  make 
good  and  marketable  roasters,  but  they  are  not  so  profit- 
able to  raise  as  the  cross  I  have  named. 

MANAGEMENT  AND  FEED. 

As  much  depends  on  the  management  of  the  chickens, 
however,  as  on  the  characteristics  of  the  different  breeds. 
A  good  poultryman  may,  with  poor  stock,  succeed  better 
than  would  a  bad  manager  with  the  best  of  stock. 

It  is  of  great  importance,  m  raising  chickens,  that  they 
should  be  well  supplied  with  a  variety  of  food.  "  Short 
commons  "  does  not  pay  in  chicken  raising.  The  com- 
mon custom  is  to  keep  a  dish  of  *'  Indian  meal  dough  " 
mixed  up,  and  three  times  a  day  a  lot  is  thrown  down  to 
the  chickens.  If  they  eat  it,  well  and  good  ;  if  not,  and 
the  chances  are  they  will  not,  having  become  tired  of  one 


POULTRY  RAISING.  11 

single  article  of  diet  set  before  them  day  after  day,  it 
stands  and  sours.  If  a  quantity  is  thus  found  uneaten, 
the  next  meal  is  likely  to  be  a  light  one,  and  the  chickens, 
driven  by  hunger,  finally  devour  the  sour  stuff.  The  re- 
sult is  cholera  or  some  other  fatal  disease  sets  in  and  their 
owner  wonders  why  his  chickens  are  dying  off.  In  my 
own  practice  I  find  that  small  quantities  of  varied  food, 
if  given  to  the  chickens  often,  produce  vastly  better  re- 
sults than  any  other  method  of  feeding. 

On  no  account,  do  I  permit  young  chickens  to  be  fed 
with  Indian  meal  dough.  For  the  first  morning  meal  I 
give  all  my  young  stock  boiled  potatoes  mashed  up  fine 
and  mixed  with  an  equal  quantity  of  Indian  meal  and 
shorts.  I  find  nothing  so  good  and  acceptable  as  this 
food,  and  i  use  only  small  unmarKetable  potatoes  ;  they 
prove  more  profitable  than  anything  else  I  can  employ. 

I  have  had  many  hundreds  of  chickens  at  one  time  in 
my  houses,  varying  in  size  from  those  but  a  few  days  old 
to  others  large  enough  for  the  table,  and  positively  no 
other  article  of  *'  soft  food  "  was  ever  given  to  them  ;  and 
I  venture  to  say  a  more  healthy  and  thrifty  lot  of  chick- 
ens could  not  be  found.  When,  in  days  gone  by,  I  used 
to  feed  to  the  young  stock  the  traditional  "dough,"  I 
always  counted  on  losing  a  large  percentage,  and  the 
numbers  that  died  from  cholera,  diarrhoea  and  kindred 
diseases,  were  great.  Now  a  sick  chicken  is  a  rarity  in 
my  yards.  After  the  potato  mash  is  disposed  of  I  give 
my  chickens  all  the  fine  cracked  com  they  will  eat  up 
clean.  Of  course  large  chickens,  those  which  are  ten  or 
twelve  weeks  old,  can  be  fed  with  corn  coarser  cracked, 
but  the  young  birds  want  it  very  fine.  In  about  two  hours 
after  the  cracked  corn  is  eaten,  I  give  all  the  wheat 
screenmgs  the  chicken  will  eat,  and  in  another  two  hours, 
some  oats.  For  supper  they  have  all  the  cracked  com 
and  wheat  they  can  eat.  It  is  of  the  utmost  importance 
that  the  young  birds  should,  at  the  close  of  the  day,  have 


12  PROFITS  IN  POULTRY-. 

full  GTOps  ;  for  the  nights  in  the  winter  and  early  spring 
are  long,  and  as  soon  as  the  chickens  have  digested  all 
their  food  they  stop  growing  for  the  time  being.  I  always 
make  it  a  point  to  feed  them  as  late  in  the  afternoon  as 
they  can  see,  aud  as  early  in  the  morning. 

By  the  above  described  system  of  feeding,  the  chickens 
are  constantly  tempted  by  a  variety  of  healthy  food,  and 
the  result  is  a  rapid  growth  and  perfect  immunity  from 
disease.  If  abundance  of  grass  is  not  accessible  to  them, 
young  chickens  should  have  fed  to  them  at  least  one  meal 
a  day  of  giass  and  clover  chopped  fine  with  a  pair  of 
scissors.  In  winter  I  give  my  chickens  cabbages,  throw- 
ing in  whole  heads  for  the  birds  to  pick  at. 


CHAPTEB  II.     . 
CONVENIENT  AJND  GOOD  POULTRY  HOUSEa 
A  VERY   CHEAP  HEIf  HOUSE. 

Experience  has  proved  that  twenty  fowls,  properly 
housed,  provided  witli  suitable  food,  pure  water,  clean 
nest  boxes,  plenty  of  dust,  lime  in  some  form,  and  gravel, 
will  return  more  clear  profit  than  fifty,  kept  as  they  gen- 
erally are  upon  farms.  Suggest  a  good  poultry  house  to 
the  average  farmer,  and  frequently  there  arises  in  his 
mind  the  image  of  an  elaborate  affair  costing  one  hun- 
dred, to  one  hundred  and  fifty  dollars.  Not  being  able 
to  spare  that  amount  for  such  a  purpose,  he  goes  without, 
and  his  poultry,  exposed  to  the    inclemencies  of   the 


Fig.  1.— A  CHEAP  HEN  HOUSE. 

weather,  are  a  dead  expense  fully  two-thirds  of  the  year, 
eating  valuable  food  constantly  and  yielding  nothing  in 
return.  A  poultry  house  large  enough  to  properly  shelter 
twenty  fowls  can  be  erected  at  a  very  small  cost.  We  give 
an  engraving  of  one,  all  the  materials  of  which,  with  the 
exception  of  the  sash,  cost  three  dollars  and  eighty-five 
cents.  The  sash  was  taken  from  a  hot-bed  that  is  used 
for  sprouting  sweet  potatoes  late  in  the  spring.  When 
the  sash  is  required  for  the  hot-bed  the  season  is  mild  and 
the  opening  is  covered  with  boards.  This  structure  is 
nine  feet  wide,  twelve  feet  long,  and  five  feet  high  in  the 


14  PROFITS  IK  POULTRY. 

center.  The  short  side  of  the  roof  is  two  feet  long,  and 
the  long  side,  which  fronts  south  and  comes  to  within 
eighteen  inches  of  the  ground,  is  seven  feet.  At  the  fur- 
ther end  the  roof  boards  extend  over  an  opening  made  for 
the  fowls  to  pass  in  and  out.  The  perches  are  one  foot 
above  the  floor  and  extend  along  the  north  side  of  the 
interior.  The  bottom  board  on  that  side  is  hung  with 
hinges  so  it  can  be  raised,  and  the  droppings  under  the 
perches  scraped  out.  The  nest  boxes  are  ranged  along  the 
low  side,  the  dust  box  is  placed  in  the  sunniest  spot,  and 
the  feed  and  water  troughs  near  the  door.  One  pane 
of  glass  in  the  sash  is  loose  so  that  it  may  be  moved 
down  for  ventilation.  The  floor  should  be  covered  with 
sand  when  obtainable,  if  not,  with  straw,  chaff,  or  other 
similar  material  that  can  be  raked  out  when  soiled.  The 
whole  interior  should  be  given  a  coat  of  fresh  lime  white- 
wash at  least  four  times  a  year,  and  the  perches  swabbed 
with  kerosene.  Hens  kept  in  this  house  lay  steadily  all 
winter.  The  poultry  house  here  described  is  easily  cleaned, 
and  answers  the  purpose  nearly  as  well  as  one  costing 
twenty  times  as  much. 


A  WARM  FOWL  HOUSE. 

Eggs  in  winter  are  what  we  all  want.  To  secure  them 
we  must  have  for  our  hens  a  warm,  snug  house,  easil;y 
kept  clean,  with  provision  for  dusting,  feed,  water  ana 
exercise.  To  consider  these  requirements  in  the  order 
named,  we  have  first  warmth  as  an  important  desidera- 
tum. Artificial  heat  has  rarely  been  found  profitable, 
hence  we  will  not  consider  it.  The  fowls  must  depend 
for  their  warmth  upon  the  sun,  the  natural  heat  of  the 
earth,  and  the  temperature  of  their  own  bodies.  If  we 
notice  a  flock  of  chickens,  we  shall  see  that  they  warm 


CO]S"VEN"IEKT    AND    GOOD     POULTRY   HOUSES. 


15 


Ihemselves  by  huddling  together,  by  crowding  on  their 
roosts,  by  sitting  flat  upon  the  ground,  and  by  standing 
or  sitting  in  the  sun.  We  must  therefore  employ  all 
these  ways  to  secure  that  warmth,  without  which  we 
shall  have  few  eggs,  with  no  less  or  even  greater  expense 
for  food. 

Fowls  suffer  most  from  cold  at  night.  In  fact,  nights 
are  almost  always  colder  than  the  days,  and  it  is  fortu- 
nate that  by  night  when  it  is  cold,  we  have  less  wind. 
A  poultry  house  to  be  warm,  must  be  close  and  tightly 
made,  yet  with  good  ventilation,  for  if  warm  and  ill-ven- 
tilated, the  birds  may  be  suffocated.     This  has  not  un- 


r 

YV 

T>*       r^     rr 

1% 

n 

n 

H 

n 

.U-J 

Figs.  2  and  3.— sbctions  of  roosting  -room, 

frequently  occurred.  By  the  accompanying  section  and 
plans  (figs.  3  and  4),  we  secure  warmth  from  every 
source.  Too  much  sunlight  is  often  disadvantageous, 
hence  the  low  roof  without  windows.  The  windows  (w), 
admit  sunlight  upon  the  floor  and  dust  box.  The  house 
is  twelve  feet  square,  divided  by  a  partition  of  boards. 
This  leaves  the  two  apartments  each  six  feet  wide.  It  is 
intended  for  less  than  twenty  to  thirty  adult  fowls.  The 
perches  (r),  are  five  feet  long  each,  so  that  thirty  fowls 
will  be  pretty  well  crowded  upon  them.  The  full  hight 
of  the  house  is  nine  feet,  in  order  to  give  the  roof  a  good 


16  PBOFITS  IN  POULTRY. 

pitch,  but  within  a  ceiling  is  placed  at  the  hight  five  and 
a  half  to  six  feet.  This  may  be  of  slats,  or  plastering 
lath,  placed  the  width  of  a  lath  apart,  and  in  the  winter 
the  space  above  may  be  filled  loosely  with  straw.  Thus, 
with  ventilating  doors  above,  there  can  be  no  direct  draft 
upon  the  fowls.  In  such  a  room  there  will  always  be  a 
circulation  of  air.  The  air  warmed  by  the  bodily  heat 
and  the  breadth  of  the  fov/ls,  rises  into  the  upper  part  of 
the  room.  There  is  a  constant  current  of  cool  air  flowinsr 
down  against  every  window,  and  this  causes  a  circulation 
— up  through  the  roosts,  down  by  the  window.  After  a 
while  the  air  may  become  charged  with  carbonic  acid  gas 
from  the  breath  of  the  fowls.  This  is  heavier  than  the 
air,  hence  would,  after  being  chilled  by  the  window,  not 
be  likely  to  rise,  but  would  in  part  flow  off  into  the  other 
compartment,  through  the  passage  for  the  fowls  near  the 
window.  The  closeness  of  the  quarters  for  the  number 
of  fowls  stated,  will  secure  a  high  temperature  at  night, 
provided  the  walls  and  roof  are  reasonably  tight,  without 
danger.  Perhaps  the  best  way  to  secuie  a  warm  roof  is 
the  following:  lay  first  a  roof  of  hemlock  boards,  laid 
with  the  slope  ;  upon  these,  shingling  laths,  and  shingles. 
This  secures  an  air  space  an  inch  thick  under  the  shingles, 
in  addition  to  the  board  roof.  So  constructed,  no  rafters 
would  be  needed,  but  one  scantling,  set  edgeways  and 
supported  by  posts  in  the  middle  of  each  side,  and  in  the 
partition,  to  make  the  roof  stiff. 

The  roosting-room  is  supplied  with  a  large  dust-box, 
always  well  filled,  and  two  ranges  of  nest  boxes,  with 
sloping  tops,  as  shown  in  figure  2.  The  chickens  can  not 
stand  on  these  tops,  and  being  set  on  each  side  of  the 
room,  they  are  made  to  support  the  roosts,  which  should 
not  be  higher  than  two  feet,  or  two  and  a  half  feet  from 
the  floor.  The  best  form  of  roost  is  made  by  taking  two 
straight  grained,  smooth  pine  sticks,  two  inches  wide  and 
nn©  inch  thick,  and  nailing  them  together  "f-fashion. 


CONVENIENT    AND    GOOD    POULTRY  HOUSES. 


17 


If  the  top  edges  of  the  cap  piece  are  rounded  off  by  a 
plane,  the  result  will  be  a  stiff,  strong  perch,  which  will 
not  disfigure  the  breast-bones  of  fowls,  and  which  will 
keep  their  feet  warm. 

This  apartment  should  be  cleaned  out  every  morning. 
To  do  this  the  perches  are  taken  up,  cleaned  off  with  a 
wooden  knife  or  scraper,  and  set  in  one  corner.  The 
roofs  of  the  nest  boxes  are  cleaned  off  witb  the  same  im- 
plement, and  after  scattering  a  little  of  a  mixture  of  road- 
dust  and  plaster  over  the  floor,  all  is  swept  up  and  put 


.  .  €)i 


*y 


Un      U 


Fig.  4.— PLAN   OF  FOWL  HOUSE. 

in  a  barrel.  Then  a  small  layer  of  dust  is  scattered  over 
the  floor  under  the  roosts,  which  however  are  not  replaced 
until  evening,  or  say  three  or  four  o'clock,  when  the  last 
gathering  of  eggs  is  made. 

We  have  considered  the  matter  of  warmth,  and  inci- 
dentally that  of  dusting,  and  in  part  of  cleanliness.  The 
day  compartment  is  as  light  as  we  can  conveniently  make 
it.  It  ought  to  have  a  cement,  or  hard  clay  floor,  well 
pounded  down.  Cement  is  preferable.  The  water  foun- 
tain (w)  should  be  cleaned  and  filled  daily.     If  there  is 


18  PROFtTS  IK  POULTRT. 

danger  of  its  freezing,  the  water  may  be  thrown  out  as 
soon  as  the  fowls  are  on  the  roosts,  and  refilled  with  tepid 
water  at  daylight  in  the  winter  mornings.  Ttiree  feed 
boxes  are  suflBcient,  one  for  soft  feed,  one  for  ground 
oyster  shells,  and  one  for  ground  bone.  Grain  should  be 
fed  upon  the  floor,  and  preferably  at  evening.  This 
brings  us  to  consider  the  last  of  our  list  of  requirements, 
namely,  exercise.  To  secure  this,  cover  the  floor  with 
chopped  straw  to  the  depth  of  three  inches,  and  scatter 
the  grain  upon  this.  Feed  at  such  an  hour  that  the 
chickens  will  not  have  time  to  find  it  all  before  it  is  dark, 
and  this  will  be  an  inducement  for  them  to  get  up  early 
and  go  to  scratching.  Some  provision  of  this  kind  is  very 
important  when  fowls  can  not  have  much  range  and  out- 
of-door  exercise  on  account  of  snow  and  rain.  In  winter 
V  dry  outside  run  is  very  important.  It  is  best  provided 
Dy  a  long,  low,  lean-to  roof,  on  the  south  side  of  an  east 
and  west  fence.  The  sun  should,  even  at  noon,  reach  all 
the  ground  under  the  shed.  If  such  a  house  as  we  have 
indicated,  be  built  against  a  hillside,  somewhat  sunken 
perhaps  ;  and  earth  banked  up  against  the  sides,  except 
"where  windows  come,  will  add  greatly  to  its  warmth. 


CONVENIENT  AND  CHEAP  POULTRY  HOUSE. 

Those  who  need  a  cheap  building,  and  can  do  th© 
greater  part  of  the  work  themselves,  will  find  the  following 
plan  excellent.  The  center  of  the  building  (see  fig.  5), 
is  10x10  feet,  and  is  six  feet  to  the  eaves.  The  wings  are 
each  8x6x4  feet.  Either  of  the  three  parts  may  be  built 
first,  and  the  others  may  be  added  from  time  to  time. 
No  posts  are  used  in  building  it.  The  sills,  3x4  inches, 
and  10  feet  long,  and  are  mortised  and  put  together  in 
place ;  the  plates,  3x4  inches,  and  10  feet  long,  are  put 


COXVEI^IEirr    AND    GOOD    POULTRY  HOUSES.         19 


on  the  sills  ;  then  eight  boards  are  cut  six  feet  long,  four 
o±  them  with  the  angle  at  the  top  to  correspond  with  the 
pitch  of  the  roof.     These  are  nailed  to  the  sills,  and 


^^ 

J ^u 



FRONT 
Fig.   5.— GROUND  PLAN   OF  POULTRY  HOUSE. 

uhose  in  front  and  back  nailed  to  the  edges  of  those  on 
the  ends.  Then  four  sticks  are  cut  each  five  feet  six 
inches  long,  the  plate  is  raised  up,  a  stick  put  under  i^ 


Fig,  6.— FRONT  ELEVATION  OP  POULTRY  HOUSE. 

on  the  sill,  in  each  corner  :  the  boards  are  then  nailed  to 
it,  and  the  frame  is  raised  ;  boarded,  and  battened,  and 
it  is  strong  enough.  The  roosts  are  arranged  as  in  figure 
5 ;  the  piece,  C,  rests  on  the  plates,  and  is  held  in  place 


20 


PROFITS  IN   POULTRY. 


by  cleats,  and  acts  as  a  hinge.  The  pieces,  Z),  are  secured 
to  it,  and  the  roosts,  B,  to  them.  At  ^  is  a  ring  bolt, 
and  overhead  a  hook.  When  the  house  is  to  be  cleaned 
out,  the  roosts  are  raised  and  hooked  up,  and  are  six  feet 
nigh,  so  there  is  no  trouble  in  working  under  them.  The 
door,  E,  is  6x3  feet.  In  each  wing  there  are  two  rows 
of  nests,  each  nest  18x18x12  inches,  12  in  a  row,  24  in  each 
wing,  and  48  in  all  ;  the  bottom  of  the  lower  row  is  two 
feet  from  the  ground,  and  under  it  are  five  coops  on  each 
side,  in  each  wing,  twenty  in  all,  (18x18x20  inches). 
These  are  closed  inside  with  slats,  and  each  one  is  inde- 


Fig.   7.— END  ELEVATION. 


Fig.   8.  — SECTION. 


pendent,  and  entered  from  the  outside,  as  shown  in  fig- 
ures 6  and  7.  The  entrances  to  the  nest-rooms  are  in  the 
doors,  as  in  figure  7.  Figure  8  is  an  inside  view  of  one 
of  the  wings,  showing  the  interior  arrangement  of  one 
side.  The  two  windows  in  front,  one  in  each  wing,  three 
doors,  and  twenty-three  entrances  for  the  fowls,  will  give 
sufficient  ventilation,  but  if  more  is  needed,  small  doors 
or  windows,  18x18  inches,  can  be  put  above  the  plates,  in 
the  ends  of  the  center  building.  The  cupola  is  not  nec- 
essary, but  it  allows  the  foul  air  to  escape  ;  it  costs  about 
a  day's  work  for  a  handy  man,  and  is  built  of  scraps. 
The  roof  need  not,  of  necessity,  be  shingled. 


CHAPTER     III. 

SPECIAL-PURPOSE  POULTRY  HOUSES. 

A   VERY  COMPLETE  POULTRY  HOUSE. 

The  very  complete  yet  simple  plan  for  a  poultry  house 
on  the  following  pages  was  submitted  by  Charles  H.  Col- 
burn,  of  New  Hampshire,  in  competition  for  prizes  offered 
by  the  publishers,  and  received  the  highest  award.  It  is 
built  with  the  windows  to  the  south.  Fig.  9,  a,  is  a  door 
eighteen  inches  square  for  putting  in  coal ;  5  is  a  place 
for  early  chickens ;  c,  boxes  for  oyster  shells  and  ground 
bone ;  d,  movable  coops  for  hens  with  chickens.  The 
inside  doors  are  at  e,  e,  e,  e  ;  boxes  for  soft  feed  at  g,  g, 
and  bins  for  grain  are  at  A,  A.  A  scuttle  for  the  drop- 
pings is  placed  at  i,  in  the  passage-way,  under  which  is  a 
receiving  box,  and  a  track  laid  to  the  door/.  This  door 
is  hung  with  T-hinges,  and  opened  only  for  the  passage 
of  the  box.  A  ventilating  hole  is  left  in  the  door.  The 
nests  for  setting  hens  are  at  h ;  lobby  for  the  hens  at  l, 
and  small  ten  by  twelve-inch  openings  through  the  wall 
for  hens  to  enter  the  yards,  are  shown  at  m.  Other  sim- 
ilar openings  for  hens  pass  from  yard  to  yard  are  at  n, 
A  small  coal  stove,  o,  is  used  to  cook  feed  and  for  heat- 
ing rooms  in  the  coldest  weather.  Lead  pipes,  p,  boxed 
up  and  packed  with  sawdust,  run  under  the  floor  of  the 
passage-way  from  the  water  tank  to  the  end  pens,  where 
a  faucet  is  attached  and  regulated  that  water  will  fall  into 
dishes.  The  windows  are  at  ^,  nine  by  twelve-inch  glass  ; 
each  sash  is  arranged  to  raise.  The  roosts,  r,  are  one  and 
a  half  by  three  inches,  and  rounded  on  the  edge.  The 
platform,  5,  under  the  roosts,  is  three  feet  wide,  with  a 
two-inch  strip  on  the  front ;  the  whole  may  be  covered 
(21^ 


22 


PROFITS   IN   POULTRY. 


with  zinc  if  desired.  There  are  two  rows  of  nests,  t, 
under  the  roosts,  made  with  movable  bottoms  and  sides, 
and  may  be  taken  out  and  cleaned  from  the  passage-way. 
There  are  eight  doors  opening  into  the  passage-way,  that 
eggs  may  be  gathered  without  going  into  the  pens.  Two 
long  doors  (one  by  seven  and  a  half  feet),  hung  with 
T-hinges,  open  upward,  through  which  droppings  can  be 
easily  removed.  A  water  tank,  2i,  holding  a  few  gallons, 
is  boxed  up  and  packed  in  sawdust.     There  is  a  ventila- 


Fig.  9.— PLAN  OF  THE  POULTRY  HOUSE. 

tor  in  the  center  of  the  roof  that  can  be  opened  or  closed 
by  a  cord  from  the  passage-way.  A  double  set  of  drawers, 
V,  for  holding  eggs,  may  be  made  over  the  grain  bins.  A 
lattice  door,  Wy  is  built  in  the  wall  for  chickens,  with  a 
tight  door  in  the  outside  that  can  be  fastened  up  or  down 
as  desired.  Small  chickens  may  be  fed  from  the  outside 
by  sliding  the  window,  and  from  inside  by  letting  down 
aboard  over  the  coops,  or  by  opening  a  small  door  in  the 
back  of  the  coop.     Over  the  sink,  x,  is  a  board  (eighteen 


SPECIAL- PUR  POSE   POULTRY   HOUSES. 


23 


6y  thirty-six  inches)  ^'ith  hinges,  to  be  raised  np  as  a  side 
t-'»bl«  for  holding  fowls  while  being  dressed.     A  cupboard 


s 


nnder  the  sink  holds  the  knives,  lantern,  etc.  At  one  end 
of  the  cupboard  is  a  box  for  oyster  shells  and  ground 
bone.     A  pail  is  set  at  y  to  catch  the  blood  when  fowls 


34 


PROFITS    IN   POULTRY. 


are  killed.  Over  this  pail,  screwed  into  the  rafter,  is  a 
hook  with  cord  attached,  to  hang  up  the  poultry  by  the 
legs,  and  a  cord  with  a  loop  in  it  and  a  window  weight. 


Pm 


'A 
% 


to  be  put  over  the  fowl's  neck  before  being  struck  with 
an  axe.  A  small  passage  under  the  walk,  is  for  fowls  to 
enter  the  yard. 

This  poultry  house  can  be  built  for  1165.70,  and  when 
lathed  and  plastered  jvill  cost  twenty -five  dollars  more. 


SPECIAL   PURPOSE   POULTRY   HOUSEft.  25 

It  may  be  constructed  for  $130  by  having  the  studding 
and  rafters  23  inches  apart,  instead  of  IG  inches,  and  by 
setting  it  on  posts  and  planked  up  two  feet,  in  phice  of 
brick  underpinning.  The  following  are  the  estimates 
of  material  : 

1  M  Square  Edge  Boards  for  outside $12.00 

150  ft.  Matched  Spruce  for  entry  floor  2.25 

400  ft.  Pine  SLeatliing  for    partitions,    platforms,    and 

doors 7.20 

100  pieces  1|  by  |  Pine  for  open  work  of  partitions  and 

caps 50 

480  Cliimney  Brick 2.40 

Lime  and  laying  brick 2.00 

400  Spruce  Clapboards,  laid  4  inches  to  weather 7.00 

3i  M  Shingles 7.70 

Outside  Door  and  Frame,  2i  by  6| 2.25 

8  Windows  and  Frames,  9  by  13,  glass 16.00 

4  Sashes  over  Dusting  Room 8.00 

30  ft.  of  Capping 30 

Hardware,  including  zinc,  nuils,  locks,  hinges,  cords,  etc.  10.00 

175  ft.   Pine  Boards  for  nests,  boxes,  etc 3.75 

1168  ft.  Timber 16.25 

Labor 20.00 

Painting 10.00 

4MBrick 22.00 

Lime,  Cement,  and  laying  brick 10.00 

Iron  Sink 1.25 

155  ft.  Pine  Finish  for  outside 3.10 

23  Matched  and  Grooved  Boards  over  Dusting  Room.. .  1.75 

Total $165.70 


HALF   UNDERGROUND   FOWL  HOUSE. 

The  Poultry-House,  Fig.  12,  is  intended  to  be  four  feet 
below  the  surface  of  the  ground.  In  this  case  the  bot- 
tom should  be  well  drained,  at  least  a  foot  in  depth  be- 
neath the  wall,  and  the  house  must  be  kept  well  venti- 


26  PROFITS   IN   POULTRY. 

lated,  to  avoid  dampness,  which  is  the  most  injurious 
thing  possible  for  fowls.  If  perfectly  dry  such  a  house 
would  be  unobjectionable.  As  to  interior  arrange- 
ments, there  should  be  an  entrance  as  shown  at  a,  fig.  13, 
opening  on  to  a  plank  extending  the  whole  length  of  the 


Fig.  12.— EXTERIOR  OF  POULTRY-HOUSE. 

building,  from  which  the  fowls  can  reach  the  roosting 
poles.  Beneath  the  poles  there  should  be  a  sloping  par- 
tition, upon  which  the  droppings  may  collect  and  slide 
down  to  the  plank-walk  already  mentioned.  From  this 
■^hey  should  be  swept  off  every  day,  and  carried  away. 
To  prevent  the  droppings  from  clinging  to  the  partition, 
it  should  be  well  dusted  every  day  with  dry  plaster,  road 
dust,  or  sifted  coal  ashes.  Beneath  the  plank  walk  let 
the  partition  extend  to  the  floor,  dividing  the  house  into 
two  apartments.  At  the  front  of  the  house  a  row  of  nest 
boxes,  supported  by  braces,  as  seen  at  h,  should  be  made. 
The  rear  partition  may  be  devoted  to  hatching  and  rear- 


SPECIAL   PURPOSE    POULTRY   HOUSES. 


27 


ing  chickens,  a  door  at  the  further  end  of  it  opening  into 
the  front  apartment.  This  would  make  an  excellent 
poultry  hou^e  for  a  village  lot,  being  cheap,  plain,  and 
including  many  conveniences  under  one  roof.  The  sash 
in  front  sloping  to  the   south,  would  keep  the  house 


warm  during  winter,  and  with  proper  care  to  feed  the 
fowls  well,  and  keep  the  house  perfectly  clean^  eggs 
might  reasonably  be  expected  all  the  winter. 


PORTABLE    POULTRY-HOUSE. 

A  movable  poultry-house  is  by  no  means  novel,  it 
having  been  described  and  used  years  ago.  Geyelin  des- 
cribed one  which  was  used  in  grain  fields  in  France  to 
gather  the  scattered  grain  after  harvest.  This  was  con* 
structed  something  like  one  of  those  vans  used  in  trans- 
porting animals  kept  in  traveling  menageries.  It  was 
20  feet  long,  about  7  feet  wide,  and  the  same  in  height. 


28 


PROFITS   IN   rOULTRY, 


A  set  of  steps  was  fixed  at  one  end  for  the  fowls  to  eiiter 
and  leave,  and  nest-boxes  and  roosts  were  provided  within. 
Several  of  these  liouses  were  drawn  to  the  field,  and  one' 
of  them  was  furnished  with  a  small  apartment  for  the 
keeper  who  attended  to  the  fowls.  A  large  number  of 
iowls  could  be  accommodated  in  one  of  these  houses,  as 
-ixhey  were  intended  to  be  cleaned  daily,  and  the  drop- 
pings scattered  upon  the  ground  around  them  as  they 
were  moved  from  place  to  place  each  day. 

An  excellent  house  of  this  kind  was  designed  by  R. 


Fig.  14. 

Sproule  of  Pennsylvania,  and  a  view  of  it  is  given  in  figure 
fl4.  It  is  of  wood,  and  as  will  be  seen,  is  mounted  upon  an 
axle  and  a  pair  of  wheels.  By  means  of  a  pair  of  levers, 
raised  to  the  position  shown  by  uhe  dotted  lines,  the 
house  is  lifted,  and  made  to  rest  wholly  upon  the  wheels,^ 
80  that  it  can  be  moved  from  place  to  place  as  desired. 
Figure  15  shows  the  ground  plan,  with  the  boxes  for 
feed,  water,  and  gravel.  These  are  secured  to  the  sills 
and  are  kept  clean  by  a  sloping  cover  of  small  rodp.  The 
house  is  10  feet  long  by  5  feet  wide,  and  as  high  as  may 


SPECIAL  PURPOSE   POULTRY    HOUSES. 


29 


be  necessary.  The  nest  boxes,  16  inches  square  and  4 
inclies  deep,  are  secured  to  the  upper  corners  of  the  en- 
closure, a  small  door  being  provided  for  reaching  the 
eggs.  The  roosting  poles  are  so  arranged  that  the  fowls 
can  easily  climb  from  one  to  the  other.    The  enclosure  is 


13  3  J  S 


Fig.  15. 


made  of  oak  rods  and  rails  which  are  bored  to  receive 
the  rods.  Any  cheaper  method  of  construction  may  be 
used. 

The  size  of  the  house  may  be  5x10,  or  4x8  feet,  and  5 
feet  high  to  the  eaves.     The  sills  are  made  of  ljx3  inch 


30  PROFITS   IN    POULTRY. 

stuff,  laifl  flat  down,  halved  together  at  the  corners,  smd 
nails  driven  through  upward  into  the  ends  of  the  posts 
The  corner  posts  are  3x3  inches,  the  middle  ones  art 
3x4  inches.  Each  is  properly  mortised  to  receive  the 
rails  of  the  open  sections.  A  light  cornice,  or  a  2J-inch 
band,  is  secure!}'  nailed  around  the  top,  a  little  nbove 
the  eaves,  leaving  sufficient  room  for  the  roof  boards  to 
pass  under  between  the  band  and  ihe  upper  rail.  To 
the  back  side  of  this  band  is  nailed  the  balustrade,  each 
piece  having  its  ends  toe-nailed  to  the  po  ts.  A  light 
ridge  pole  is  attached  at  each  end  to  the  balustrade  near 
the  top,  which  forms  a  double-pitch  flat  roof.  This  is 
made  of  one  thickness  of  f-inch  boards,  the  same  as  the 
enclosed  sides.  1'he  upper  section  at  the  end,  over  the 
feed,  trough,  is  hung  with  hinges  for  a  door  through 
which  to  place  feed,  etc.  The  levers  have  their  fulcrum 
ends  resting  on  the  axle,  and  are  bolted  on  it.  About 
12  inches  from  it,  and  opposite  to  it,  and  through  the 
middle  posts,  are  pivot  bolts,  on  which  the  weight  of  the 
house  hangs  when  the  levers  are  pressed  down.  Narrow 
strips  are  used  as  braces  for  stiffening  the  frame  length- 
wise, which  are  placed  inside,  also  bits  of  hoop  iron 
should  be  used  about  the  corners  to  strengthen  the  joints. 
With  these  appliances  and  proper  tools,  any  skillful 
mechanic  can  complete  the  job.  Its  weight  is  about  30C 
pounds,  and  the  house  affords  rov  .n  for  keei)ing  from  12 
to  24  fowls  through  the  season.  The  advantages  of  such 
a  house  are  that  the  fowls  are  under  perfect  control,  and 
are  kept  quite  as  healthy  as  when  running  at  large. 
Every  morning  when  the  house  is  moved,  there  is  pro. 
vided  a  clean,  fresh  apartment,  with  fresh  earth  and 
grass.  Fowls  become  thoroughly  domesticated  by  being 
thus  treated.  Those  that  are  inclined  to  sit,  are  pub 
outside  ;  the}  will  hang  about  and  make  an  effort  to  get 
in,  and  the  desire  to  sit  soon  passes  away.  The  manure 
is  all  saved  to  the  best  advantage,  being  applied  at  once. 


CHAPTER  IV. 

POULTRY-HOUSE  CONVENIENCEa 

Anything  that  will  add  to  the  ease  of  management 
of  the  poultry-yard  is  gladly  welcomed.  The  practice 
among  farmers  of  letting  their  poultry  roost  about  the 
farm  buildings  upon  harrows,  plows,  wagons,  and  farm 
machinery  is  growing  less  prevalent  each  year,  as  many 
of  them  are  building  suitable  poultry-houses. 


PERCHES,  ETC. 

At  figure  16  is  shown  a   neat  and  handy  arrange- 
ment of  perches;  r,  r,  r,  are  scantling,  eight  feet  in 


Figr.  16. 


length,  two  inches  tliick.  and  three  inches  wide,  made 
of  some  tough,  light  wood.     The  upper  ends  are  hinged 
to  the  side  of  tlie  building,  four  feet  apart,  and  are^son- 
(31) 


32 


PROFITS   IN   POULTRY. 


nected  by  means  of  roosts  or  perches  made  of  octagonal 
strips  nailed  fast  to  the  supports.  Perches  should  be 
placed  about  eighteen  inches  apart.  At  any  time  when  it 
is  desired  to  gather  up  the  droppings,  the  end  of  the 
frame-work  is  raised  and  fastened  to  the  ceiling  or  roof 
by  a  hook  at  w,  the  whole  arrangement  being  up  out  of 
the  way  for  thorough  cleaning.  At  the  corner  of  the 
building,  opposite  the  roost,  is  placed  a  box,  jo,  contain- 
ing ashes,  road-dust,  etc.,  that  the  fowls  may  dust  them- 
selves. The  box  should  be  two  feet  square  and  about  one 
foot  in  height,  and  should  be  kept  half  filled  with  dust- 
ing material,  both  summer  and  winter.  In  the  corner 
is  placed  a  box,  e,  and  should  contain  a  supply  of  gravel 
and  broken  oyster-shells.  The  foregoing  conveniences 
cost  but  little  and  will  prove  valuable  additions  to  any 
poultry-house. 


LOW   ROOSTS. 

For  the  large  fowls  low  roosts  should  be  used,  as  they 
cannot  reach  high  ones  without  a  ladder,  and  in  drop- 
ping from  them  are  very  apt  to  injure  themselves.     A 


Fig.  17. 


roosting-frame,  made  for  Asiatic  fowls,  is  shown  at  Pig. 
17.  It  is  made  of  chestnut  strips  two  inches  squaie, 
with  the  edges  of  the  upper  part  rounded  off  to  mjike 
them  easy  to  the  feet  of  the  fowls.     Three  of  these  strips 


pOoLiar-Housi:  cokvexiknces.  33 

are  /as toned  to  frames  made  of  the  same  material  for 
supports.  Tlie  whole  is  fastened  to  the  wall  by  rings 
fixed  in  staples,  so  that  it  can  be  turned  up  and  held 
against  the  wall  by  a  hook.  It  is  twelve  feet  long, 
three  feet  wide,  and  should  stand  eight  inches  from  the 
wa.\\  and  about  one  foot  from  the  floor. 


STOVE   FOR  A   POUIIRY-HOUSE. 

A  simple  and  safe  method  of  \varn;ing  a  poultry-house 
in  winter  is  as  follows:  With  a  few  biicks  and  common 
mortar  build  a  box  five  feet  long  and  two  and  one-half 
feet  wide,  leaving  an  open  space  in  the  front  about  a  foot 
wide.  Lay  upon  this  wall,  when  fourteen  inches  high, 
80  as  to  cover  the  space  within  the  wall  except  about  six 
inches  at  the  rear  end,  a  plate  of  sheet-iron.  Build  up 
he  wall  a  foot  above  the  iron  and  ihon  build  in 
u.nother  plate  of  iron,  covering  the  space  inclosed 
all  but  a  few  inches  at  the  front.  Then  turn  an  arch 
over  the  top  and  leave  a  hole  at  the  end  for  a  stove- 
pipe. A  small  fire  made  in  the  bottom  at  the  I'lont  will 
then  heat  this  stove  very  moderately;  the  heat  passing 
back  and  forth,  will  warm  the  whole  just  suffioiunt  to 
make  the  fowls  comfortable,  and  there  will  be  no  danger 
of  injury  to  their  feet  by  flying  up  upon  the  top,  as  it  will 
never  be  hot  if  a  moderate  fire  only  is  kept.  'I'he  stove 
will  be  ]ierfectlv  safe,  and  may  be  closed  hy  a  few  loose 
bricks  laid  up  in  front,  through  which  sufiicieiit  air  will 
pass  to  keep  the  fire  burning  slowly.  Ordinarily  a  fire 
need  only  be  made  at  night  during  the  coldest  weather. 


NEST-BOXES. 

Many  farmers  and  other   persons  who  keep   poultry 
fail  to  provide  nests  for  their  hens,  and  then  grumble  be- 
8 


34 


PROFITS  IN   POULTRY. 


cause  they  seek  their  nest£  ^hout  and  under  the  farm 
buildings  in  fence  corners,  under  brush-heaps,  and  va- 
rious out-of-the-way  places.  If  clean  boxes,  provided 
with  straw  or  other  nesting  material,  had  been  put  up 
at  convenient  points,  the  hens  would  have  used  them  and 
would  not  "  steal'*  their  nests.  A  very  good  size  for  a 
nest-box  is  little  more  than  one  foot  square  and  nine  or 
ten  inches  in  depth.  They  should  be  well  made;  and 
if  planed  and  painted,  all  the  bettui*.  Apply  kerosene 
freely  to  the  inside,  where  the  buards  ai'e  ntiiled  to- 
gether. This  should  be  applied  early  in  spring,  and 
again  about  the  first  of  July;  it  will  kill  hen-lice  and 

also  prevent  their  getting 
a  foothold  about  the  boxes. 
Nest-boxes  should  nevei 
be  pe>mancnily  attached 
to  buildings,  but  placed 
upon  a  floor,  or  hung  up- 
on the  side  of  a.  hennery 
or  other  convenient  place 
for  both  fowls  and  atten- 
dant. An  excellent  plan 
for  thus  securing  the  boxes 
is  shown  in  Fig.  18.  At 
one  side  of  the  box,  neat 
the  top,  is  bored  an  inch  hole,  through  which  a  wooden 
or  iron  pin  driven  in  the  side  of  the  building  passes 
loosely.  Considerable  annoyance  is  often  experienced 
by  laying  hens  interfering  with  those  that  are  sitting  ; 
often  a  whole  sitting  of  eggs  is  broken.  This  trouble  is 
readily  avoided  by  those  who  have  a  poultry-house  with 
two  rooms,  by  the  use  of  sliding  boxes,  as  shown  in  Fig. 
19.  A  hole  is  cut  through  the  partition  about  two  feet 
from  the  floor,  to  the  bottom  of  which  is  firmly  nailed  a 
jhelf  or  platform,  e,  e,  about  two  feet  in  length  and 
nearly  one  foot  in  width..    Upon  this  board  rest  the 


Fig.  18. 


POULTRY-HOL^SE   CONVENIENCES. 


3^ 


nesfc-boxes,  made  so  tliat  they  can  be  easily  slid  back  and 
forth.     The  ends  are  made  one  inch  higher  than   the 


Fig.  19. 

sides,  that  tliey  may  not  slide  clear  llirough  or  fall  down. 

x\t  b  one  box  is  shown  j)ullcd  out  in  the  room,  while  at 

a   the  box    is  seen    prshed 

through  into  the  adjoining 

room.     As  fast  as  the  hens 

manifest  a  desire  to  sit,  they 

may  be  furnished  with  eggs 

and  put  in  the  sitting-room, 

in   which  laying  fowls   are 

not  aliowed.     As  all  do  not 

have  poultry-houses,  a  box  similar  to  the  one  shown  lo^ 

Fig.  20  may  be  adopted.     A  light  frame-work  of  lath  is 

placed  over  the  box  before  moving. 


Fig.sa 


A  SET  OF  NEST-BOXES, 

made  without  nails,  which  can  be  quickly  taken  apart 
for  packing  away,  whitewashing,  etc.,  may  be  made  of 


36 


PROFITS   IN   PODLTRY. 


any  size  to  suit.  The  top  and  bottom  boards  have  ten* 
ons  on  the  ends  pasdng  through  mortises  in  tlie  end- 
hoards,  and  held  in  place  by  wooden  pins,  as  shown  in 
the  accompanying  engraving.  Fig.  21.  The  top  and  bot- 
tom boards  hav3  half-inch  holes  bored  through  them, 
which  receive   pins  that  pass   into   the  corresponding 


Fig.  21. 

holes  bored  in  the  edges  of  the  partition  boards.  As 
these  partition  ]ueces  are  all  alike,  they  are  easily  put  in 
]>lacc.  Tliere  is  a  bar  or  step  along  the  front  of  the 
nests  to  prevent  any  eggs  from  falling  out;  the  bottom 
board  of  the  upper  tier  may  extend  forward  for  a  few 
inches  to  serve  as  a  place  upon  which  the  fowls  may 
alight. 


A  NEST   FOR   EGG-EATING  HENS. 

In  the  winter  season  hens  frequently  acquire  the  habit 
of  eating  eggs,  Sometimes  this  vice  becomes  so  con- 
firmed tiiat  several  hens  may  be  seen  waiting  for  an- 
other one  to  leave  her  nest,  or  to  even  drive  her  off,  so 
that  they  may  pounce  upon  the  egg,  the  one  that  drops  it 
being  among  liic  first  to  break  it.  In  thisstate  of  affairs 
there  is  no  remedy  except  to  find  some  method  of  ]iro- 
tecting  the  egg  from  the  depredators.  The  easiest  way 
of  doing  this  is  to  contrive  a  nest  in  which  the  egg  will 


POULTRY-HOUSE   CONVENIENCKS.  3 1* 

drop  out  of  reach.  Sucli  a  nest  is  sliown  in  the  engrav- 
ing. It  consists  of  a  box  with  two  sloping  floors  ;  one 
of  these  being  depressed  below  the  other  sufiiciently  to 
make  a  space  through  which  the  egg  can  roll  down  out 
of  the  way.  An  extension  of  the  box  with  a  lid  affords 
a  means  by  which  the  eggs  can  be  removed.  Upon  tlie 
bottom  board  of  tlie  nest  a  wooden  or  otlier  nest  egg  is 


Fig.  21.  a 

fastened  by  a  screw  or  by  cement.  The  sloping  floors 
may  be  covered  with  some  coarse  carpet  or  cloth,  upon 
which  it  is  well  to  quilt  some  straw  or  hay,  and  the 
bottom  floor  should  be  packed  with  chaff  or  moss,  upon 
which  the  eggs  may  roll  without  danger  of  breaking.  If 
the  eggs  do  not  roll  down  at  once,  they  will  be  jmshed 
down  by  the  first  attempt  of  a  hen  to  pick  at  them. 


A   BARREL  HEJS"  S   NEST. 

A  hen's  nest  made  of  a  whole  barrel  is  vastly  better 
than  one  in  which  the  head  is  knocked  out.  ami  tlic  lien 
is  obliged  to  jump  down  from  the  top  into  her  nest,  and 
thus  break  the  eggs.  Two  staves  are  cut  through  im- 
mediately above  the  hoops,  and  again  eigfht  inches  above 


38 


PROFITS  IN   POULTRY. 


the  first  cut,  the  pieces  cut  out,  leaving  a  hole  large 
enough  for  the  convenience  of  the  hen.  Barrels  thus 
arranged  are  placed  in  quiet  corners,  where  hens  love  to 
seclude  themselves,  and  straw  or  other  material  is  sup- 
plied for  the  nest. 


WIRE  NEST. 


FipTire  22  is  an  illustration  of  a  good  nest,  which  miiy 
be  kept  free  from  vermin.  It  is  made  of  wire,  or  a  simi- 
lar one  may  be  woven  of  willows  or  splints  by  any  in- 
genious boy.    A  round  piece  of  wood  is  fastened  to  the 


Fig.  22. 


front  for  the  hen  to  alight  upon,  iron  or  wire  hooks  are 
fastened  to  it,  by  wi.ich  it  mny  be  hung  upon  nails  driven 
in  the  wall,  and  a  pi^c?  of  shingle  planed  smooth  is  fast- 
ened to  the  front,  iinoD  which  the  date  when  the  heia 


POULTKY-HOUSE   CONVENIENCES. 


39 


commenced  to  sit  may  be  written.  When  a  wire  nest 
needs  cleaning,  it  is  laid  on  tlie  ground  in  the  yard,  the 
straw  set  on  fire,  and  after  that  is  consumed  there  will  be 
no  vermin  left  to  infest  the  nest.  A  basket-nest  may  be 
drenched  with  boiling  water  and  purified. 


A  LOCKED  NEST-BOX. 

It  freifuently  happens  that  a  nest-box  that  will  lo-k 
up  is  desired.  Such  a  box  may  be  made  3  feet  square 
and  18  inches  deep,  which  will  be  large  enough  for  two 
nests.  The  door  is  at  a.  At  ^  is  a  partition  extending 
half  through  the  box,  and  at  the  inside  of  this  are  two 


Fig.  23. 


nests  about  8  inches  deep,  16  inches  long,  and  12  incheb 
wide.  These  are  seen  through  the  side  of  the  box,  which 
is  partly  removed  for  this  purpose.  For  small  breeds  of 
poultry  the  box  may  be  made  considerably  smaller. 
Such  a  retired  nest  as  this  exactly  meets  the  instincts  of 
the  hen,  and  it  becomes  very  acceptable  to  her. 


40 


PKOPITS  IN  POULTRY. 


TIDY   NESTS. 


Hens  often  get  tlie  habit  of  sitting  on  the  edge  of  their 
nests,  and  this  results  in  the  defilement  of  the  nests  and 
prevents  other  hens  using  tliem.  A  roller  maybe  ar- 
ranged at  the  front  so  that  the  fowls  cannot  roost  upon 


ng.84. 

it,  nor  stand  on  it  to  fight  other  hens  from  them.  The 
end  partitions  are  raised  2  inches  at  the  front  above  the 
others,  and  a  roller  or  8-sided  rod,  2  inches  thick,  is  fast- 
ened with  a  wooden  pin  at  each  end  so  that  it  will  turn 
easily  and  a  hen  cannot  roost  upon  it. 


PNEUMATIC     FOUNTAIN. 

To  prevent  young  chicks  from  fouling  the  water  in 
the  saucers  in  which  it  is  given  to  them,  take  a  common 
fruit  can,  remove  the  top,  and  cut  or  file  but  one  (and 
that  a  triangular)  notch,  only  ^  inch  high  for  a  saucer  or 
pan  in  which  water  will  stand  f  to  1  inch  deep,  as  indi- 
cated in  the  engraving  Fig.  25.  Fill  the  can  with  water, 
place  the  saucer  on  top,  and  quickly  reverse  it,  and  you 
have  a  ^^  pneumatic  "  fountain  holding  about  one  quart, 
which  the  chickens  cannot  foul.  As  the  water  is  drunk 
or  evaporates,  more  runs  out  of  the  can,  keeping  the 
saucer  always  full  to  the  heieht  of  the  notch. 


POULTPiY-nOLSE  COKVEKIENCES. 


41 


FEED-TROUGH. 


A  device  for  keeping  fced-trouglis  free  from  dirt,  rain, 
dr  snow,  is  shown  at  liguro  2G.     Supports  are  attached 


Fig.  25. 


to  the  trough,  and  extend  equally  ahove  it,  as  at  E,  E, 
H,  H,  and  shouhl  hold  the  trough  six  inches  above  the 
ground.     When  the  trough  is  not  in  use,  it  may  be  tilted 


Fig.  26. 


OTer  so  that  it  will  be  kept  free  from  water,  or  rubbish, 
and  always  be  in  a  proper  condition  whenever  needed 
for  use. 


42 


PROFITS  IK  POULTRY. 


WINTER    FOUNTAIN. 

Poultry  sometimes  suffer  greatly  in  winter  through 
having  their  water  supply  cut  off  by  freezing.  There  is 
some  difiBculty  in  keeping  them  constantly  supplied  with 
water  in  severe  weather,  but  it  can  be  done  if  one  appre- 
ciates the  necessity.  A  method  is  here  illustrated  which 
has  proved  of  great  value.  A  cask  or  flour-barrel  is  sawed 
in  two,  and  one  half  used  as  the  covering  to  the  water-jup^o 
An  earthen  jug  is  so  fastened  into  the  half-barrel  by 
means  of  cross-pieces  that  its  mouth  will  come  near  the 
bottom  of  the  tub,  upon  one  side— a  piece  of  a  stave  being 


Fig.  27. 

removed  at  that  point.  The  space  around  the  jug  is  filled 
with  fermenting  horse-manure,  and  slats  are  nailed 
across  when  the  *' fountain'Ms  ready  for  use.  Fill  the 
jug  with  water  and  cork  it ;  then  invert  the  tub,  bring- 
ing the  mouth  of  the  jug  over  a  basin,  as  shown  in  the 
engraving.  When  the  cork  is  withdrawn  the  water  will 
flow  until  the  month  of  the  jug  is  covered  ;  it  will  then 
cease,  and  as  the  water  is  used,  more  will  come  from  the 
jug,  and  so  on,  forming  a  continuous  self-acting  foun- 
tain. Such  a  contrivance  will  keep  the  water  from 
freezing,  except  in  the  coldest  winter  weather, 
should  be  emptied  at  night. 


POULTRY- HO  USE  CONVEN"IENCES.  43 


FOLDING   SHIPPING-CRATE. 

On  farms,  where  chickens  have  full  run  of  the  yards, 
they  pick  up  a. great  deal  of  food  which  would  otherwise 
be  wasted,  and  the  cost  of  raising  a  limited  number  is  com- 
paratively small;  but  where  they  must  be  fed  with  grain, 
the  profits  are  reduced  to  a  fraction,  and  a  very  small 
fraction  if  they  are  sold  to  the  storekeeper  for  *'  trade." 
One  of  the  chief  reasons  why  more  farmers  do  not  ship 
their  own  poult?  y  is  the  lack  of  suitable  shipping-crates. 
Express  companies  charge  for  weight,  and  unless  the 


Fig.  28. 

crates  are  light  and  well  made,  they  object  to  returning 
them  free.  Poultry  sells  better  in  crates  that  are  light, 
handsome,  and  airy. 

An  excellent  folding-crate  invented  and  used  by  Fred 
Grundy  is  thus  described  :  The  crate  is  exactly  square. 
Figure  28  shows  two  sides  and  the  bottom,  or  floor,  as 
they  are  made  and  put  together.     Figure  29  shows  the 


44 


PROFITS  IN"   POULTRY. 


crate  empty  and  folded,  also  the  top,  or  covet,  with  ita 
trap-door.  The  entire  frame-work  is  of  any  tough  wood 
— ash  is  best — one  and  a  half  to  two  inches  square,  ac- 
cording to  size  of  crate.  The  bottom  is  half-inch  pine. 
The  wire  used  is  common  fence  wire.  The  sides  (Fig. 
28)  are  hinged  to  the  bottom,  or  floor,  and  when  folded 
lie  flat  on  the  bottom.  On  the  top  of  the  side,  two  pins, 
a,  a,  iron  or  wood,  fit  into  holes  in  frame  of  the  cover. 
The  sides  are  hinged  to  pieces  which  are  screwed  to  the 
bottom,  and  when  folded  lie  up  on  the  sides.     Through 


Fig.  29. 


the  top  of  the  sides  are  two  three-sixteenth-inch  holes, 
c,  c,  into  which  bolts  of  the  same  size  are  passed,  and, 
entering  holes  s,  ^,  in  the  cover,  hold  it  down.  "When 
the  crate  is  folded  these  bolts  are  withdrawn  from  the 
holes  Cy  c,  and  passed  through  the  holes  e,  e,  in  the 
bottom  piece  of  the  same  side,  and  then  through  holes 
in  cover,  and  hold  the  whole  crate  solid  and  flat  for  ship- 
ping. Thumb-nuts  should  be  put  on  these  bolts,  requir- 
ing no  wrench. 

The  crate  can  be  made  of  any  size  desired.  A  crate 
holding  three  to  five  dozen  chickens  is  usually  large 
enough.     In  shipping  long  distances  care  should  be  taken 


POULTRY-HOUSE   CONVENIENCES. 


45 


to  not  crowd  the  birds.  Give  plenty  of  room  and  it  will 
pay  in  the  end.  Where  the  distance  is  short,  ten  or 
fifteen  hours'  travel,  they  will  not  hurt  in  tliis  crate  if 
crowded  considerably,  as  they  cannot  become  heated. 
When  well  made  of  good,  seasoned  wood,  this  crate  will 
5tand  a  large  number  of  trips.  It  should  be  well  washed 
after  each  shipment.  The  wood  should  bo  well  oiled, 
but  not  painted.  If  thought  desirable,  the  wires  on  tho 
cover  may  be  braced  in  one  or  two  places  with  binding 
wire.  Fasten  one  end  to  the  frame,  wrap  it  twice 
around  each  wire,  and  fasten  to  opposite  side  of  frame. 


JHAPTER    V. 

NATURAL  INCUBATION 

Although,  in  our  opinion,  there  is  greatci*  skill  re- 
(uired  in  caring  for  the  little  chicks  than  in  getting 
them  out  well.,  a  good  deal  of  the  success  of  the  poultry 
crop  depends  upon  the  management  of  the  hens  while 
sitting.  Those  that  steal  their  nests  and  follow  their 
own  instincts  do  very  well  if  they  are  not  disturbed,  but 
frequently  they  get  frightened  or  robbed,  and  the  eggs 
are  lost.  As  a  rule,  it  is  better  to  have  all  the  sitting 
birds  completely  under  your  control,  and  make  them 
follow  your  will  rather  than  their  own  instincts.  With 
a  well-arranged  poultry-house  it  takes  but  a  little  time 
daily  to  have  all  the  birds  come  off  for  food  and  exer- 
cise. But  without  this  we  can  manage  to  make  the 
sitters  regular  in  their  habits.  The  best  plan,  usually, 
is  to  set  the  hens  near  together  in  a  sheltered  spot  in 
boxes  or  barrels  that  we  can  cover,  and  thus  perfectly 
protect  them  against  enemies,  and  at  the  same  time 
compel  them  to  sit  until  the  box  is  uncovered.  Wher- 
ever they  may  lay,  when  they  want  to  sit,  remove  them 
to  a  shed  in  an  inclosed  yard,  by  nirht,  and  put  them 
securely  upon  a  nest  full  of  eggs.  Every  day  about 
twelve  o'clock  remove  the  covers,  and  carefully  take  the 
hens  from  their  nests  for  food  and  water.  In  pleasant 
weather  they  take  from  half  to  three-quarters  of  an 
hour  to  scratch  in  the  dirt  and  take  their  dust-bath. 
Most  of  them  return  to  their  nests  voluntarily  before 
the  time  is  up.  Occasionally  a  bird  will  take  co  the 
wrong  nest.  It  takes  but  a  few  minutes  to  see  every 
bird  in  her  place,  and  make  her  secure  for  the  next 
twenty-four  hours.  As  the  hatchii'g-time  approaches, 
(46) 


NATURAL  INCUBATION.  47 

i-^fp  the  eggs  in  tepid  water  every  day  to  keep  the  pores 
open,  and  to  facilitate  the  hatching.  This  moistening 
of  the  eggs  will  be  found  of  special  service  in  the  hatch- 
ing of  the  eggs  of  water-fowls  set  under  hens.  Follow 
ing  this  method,  good  success  with  sitting  hens  is  almost 
certain. 

The  selection  of  the  eggs  for  hatching  is  an  important; 
matter.  Some  of  our  leading  Asiatic  fanciers  make  it  a 
point  to  select  eggs  wliich  have  a  particular  cast  of 
color.  Tliey  claim  that  dark  mahogany  color  in  the 
shell  of  Brahma  eggs  alone  indicates  their  absolute 
purity.  While  there  are  others  of  equal  note  as  breed- 
ers who  say  it  is  all  nonsense  to  regard  the  color  of 
eggs  that  are  deemed  fit  or  unfit  for  hatching.  But  it 
is  well,  however,  to  look  to  shape  and  size,  for  it  is 
clearly  demonstrated  that  the  regular,  medium,  well- 
formed  oval  eggs  without  extreme  length,  very  small 
or  very  large  ends,  without  wrinkles  or  furrows  of  any 
kind,  are  the  best  for  hatching. 

It  is  important,  too,  in  the  selection  of  eggs,  to  look 
to  size.  A  happy  medium  must  be  secured  in  this  as 
well  as  in  some  other  things.  In  size  they  should  be 
neither  too  large  nor  too  small  for  the  variety.  When 
eggs  of  any  kind  are  over-sized,  they  are  usually  double- 
yolked.  and  are,  therefore,  useless  for  hatching.  And 
when  they  are  under-sized,  they  are  not  so  good  as  the 
average.  Select  from  your  best  layers  smooth,  hard- 
surfaced  eggs,  without  indentations,  and  of  fair  medium, 
dimensions  and  proportions. 


EGG-TESTERS. 

A  bad  egg  is  never  welcome,  and  any  simple  device 
that  will  quickly  and  satisfactorily  detect  the  quality  of 
an  egg  is  important.    A  very  simple  method  is  shown  in 


iS 


PROFITS   IN"   rOULTRT. 


Fig.  20. 


Pig.  30.  The  egg  is  so  held  that  the  hand  cuts  off  all 
direct  rays  of  light  from  the  eye,  except  those  passing 
through  the  egg.  The  egg  may  be 
held  toward  the  sun,  or,  better,  tow- 
ard the  light  from  a  lighted  candle 
or  lamp  in  a  dark  room.  Egg-test- 
ers are  made  in  which  more  than  one 
egg  may  be  examined  at  once.  A 
small  box,  either  of  wood  or  pasi,, 
board,  is  used,  with  a  number  o£ 
'^  egg-holes"  cut  in  the  cover.  A 
mirror  is  placed  within,  set  at  a 
slant  towards  one  side  of  the  box, 

which   is  cut  away   for  observation.     If    the    interior 

of  the  box   is   painted   black,  the 

effect  will  be  better.     The  quality 

of  the  eggs  is  determined  by  their 

degree  of  clearneBS.     A  fresh  egg 

shows  a  clear,  reddish,  translucent 

light;  an  egg  fit,  perhaps,  for  cook- 
ing, but  not  for   hatching,  a  less 

clear  light. 

The     accompanying     engraving 

(Fig.  31)  represents  a  contrivance 

for  testing  the  freshness  or  fertility 

of  eggs,  useful  in  the  household  or 

to  the  poultry-fancier.     It  consists 

of  a  small  handle,  with  a  cup  in  the 

end  of  it;  around  the  cup  is  fast- 
ened a  frame  of  sheet-tin  or  stiff 

card -board.     This  frame  has  a  hole 

in  the  center,  of  the  shape  and  size 

of  an  Qgg,    and   a   strip   of  black 

ribbon  or  cloth  is  fastened  around 

the  frame,  projecting  a  little  beyond  the  inner  edge. 

To  test  the  egg,  it  is  placed  in  the  cup,  so  as  to  fill 


Fig-  31. 


NATURAL   UfCTJBATIOK.  49 

the  space  in  the  center  of  the  frame,  the  edge  of  tlie 
black  cloth  or  ribbon  fitting  close  to  the  shell.  When 
the  egg  is  held  close  to  a  bright  light,  the  light  passes 
through  the  egg,  and  shows  a  fresh  or  infertile  one 
to  be  perfectly  clear,  while  a  fertile  one  that  has 
been  sat  upon,  or  that  has  been  in  the  incubator  two 
flays,  will  show  the  embryo,  as  in  the  engraving,  as  a 
dark  cloudy  spot.  Infertile  eggs  may  then  be  taken 
from  the  nest  or  from  the  incubator  on  the  third  to  the 
fifth  day. 


CARE  OF  SITTING  HENS. 

March  is  the  month  to  set  hens,  for  the  earlier  after 
this  they  are  set,  the  better  the  chicks  will  prove.  Of 
course  every  hen  has  been  set  that  would  stick  to  her 
nest  during  the  past  month  ;  but  as  hens  must  lay  out 
their  clutches  before  the  sitting  fever  takes  possession 
of  them,  the  larger  number  will  not  be  ready  for  the  nest 
before  this  month.  Sell  none  but  surplus  eggs  now,  but 
crowd  the  hens  by  setting  all  that  can  be  relied  upon. 
When  it  comes  to  finding  them  all  nests,  much  discre- 
tion is  needed,  that  confusion  does  not  cause  trouble 
and  loss.  Of  course,  the  simplest  way  to  set  them  is  in 
rows  in  the  hen-house  ;  but  the  hens  will  not  all  remem- 
ber their  own  nests,  and  will  crowd  two  or  three  on  one 
nest,  leaving  their  own  eggs  to  become  cold  and  perish. 
It  is  advisable  to  set  fhe  hens  in  different  rooms  and  apart 
from  one  another ;  but  if  the  nest  rows  must  be  used, 
then  there  must  be  careful  watchfulness.  A  good  rule 
is  to  keep  the  windows  well  darkened,  so  that  the  hens 
will  not  be  tempted  to  leave  their  nests  until  noon. 
When  you  give  the  other  chickens  their  noonday  meal, 
and  while  thev  are  feeding,  go  into  the  hen-house,  taKe 
4 


50  PROFITS  IN   POULTRY. 

all  the  sitting  hens  off  the  nests,  and  make  them  go  out 
to  feed.  While  they  are  out,  clear  the  nests  of  broken 
eggs,  dirt,  and  feathers,  loosen  up  the  straw  a  little,  and 
dust  Persian  insect-powder  over  the  eggs.  Now  comes 
the  critical  time.  Do  not  forget  what  you  have  done, 
an'<  do  not  trust  the  hens,  but  witliin  half  an  hour  be 
3r  e  to  return,  and  see  that  each  is  on  her  own  proper 
n^st,  or  you  will  have  trouble  every  time  they  come  off. 
Hens  are  creatures  of  habit,  and  a  little  training  goes  a 
great  way  with  them.  If  they  can  be  made  to  keep  the 
same  nest  three  or  four  days,  there  will  be  little  danger 
that  they  will  make  any  mistake  about  it  for  the  re- 
mainder of  the  time.  That  will  save  you  the  trouble  of 
moving  them,  but  not  the  responsibility  of  seeing  that 
they  return  promptly  to  their  nests  after  feeding.  When 
•ill  is  right,  darken  the  sitting-room  again  and  leave  them 
until  the  next  day  at  feeding-time. 


SECURE  LAYING  AND  SITTING   BOX  FOR  HENS. 

There  have  been  several  devices,  some  of  them  patented, 
for  accomplishing  this  end,  which  we  here  show  how  to 
do  by  a  simple,  home-made  contrivance.  Take  or  make 
a  box  three  feet  long  by  two  feet  wide  {a,  a).  Take  off 
one  side,  as  shown  in  figure  32;  tack  on  two  cleats. 
and  fit  in  a  partition  (d).  Take  out  the  partition,  and 
cut  a  square  hole,  a  little  more  than  a  foot  square,  near 
one  end,  and  a  notch  an  inch  wide  and  six  inches  long 
on  the  opposite  end.  Make  an  opening  for  the  hen  to 
enter  b^  (b),  in  the  end  of  the  box  above  the  partition, 
and  at  the  point  where  the  notch  is  cut.  The  partition 
^forms  the  floor  of  the  laying  and  sitting  room.  A  box 
a  foot  square  and  eight  inches  deep  is  made  to  fit  loose- 
ly in  the  opening  in  the  floor.     This  is  the  nest,  e.    It 


KATURAL  INCUBATION. 


51 


is  balanced  on  a  hard-wood  edge,  upon  the  end  of  a 
broad  lever,  which  works  upon  another  edge  of  hard- 
wood affixed  to  the  bottom.  A  weight,  h,  placed  near 
the  end  of  the  lever,  counterbalances  the  nest  as  may  be 
necessary,  and  a  tin  plate,  g,  attached  to  the  end  of  tlie 
lever  will  rise  and  close  the  opening  5,  as  a  door,  when 
the  weight  of  the  hen  causes  the  nest  to  descend.  The 
entire  side,  which  is  absent  in  the  diagram,  should  be 
fastened  on  by  screws  so  as  to  be  easily  removed,  or  at- 
tached by  hinges  to  the  bottom,  so  as  to  give  access  to 
the  working  parts.      The  sides  of  the  nest  must  be 


Fig.  33. 

greased,  and  of  course  the  tin  door  must  move  up  and 
down  without  any  catching.      The  counterbalancing  of 
the  nest  should  be  so  adjusted  that  the  weight  of  six 
teen  average-sized  eggs,  say  two  pounds  and  a  half,  will 
bring  it  down.     No  laying  hen  weighs  less  than  this, 
except  Bantams,  and  perhaps  some  of  the  Hamburgs. 
So  whenever  a  hen  is  on  the  nest  the  door  will  be  closed. 
When  she  leaves  it,  the  door  will  open.     The  advantages 
are  that  only  one  hen  will  occupy  the  nest  at  a  time,  and 
fighting  over  the  eggs  and  breakage  are  thus  prevented. 
Then,  when  a  hen  is  set  and  is  likely  to  be  disturbed, 
the  weight  may  be  entirely  removed,  in  which  case  the 
door  will  remain  closed,  whether  she  is  upon  or  off  the 
eggs.     She  may  be  let  out  towards  evening,  daily,  after 
the  other  hens  have  laid,  or  food  and  water  may  be 


52  PBOFITS   IN   POULTEY. 

placed  for  her  on  the  floor.  In  this  case,  a  pane  of  se\cii 
by  nine  glass  ought  to  be  inserted  in  the  top,  or  on  the 
fixed  side.  At  hatching-time  she  should  be  shut  in  un- 
til she  brings  off  her  brood.  It  is,  moreover,  important 
that  a  portion  of  the  top  (i)  should  be  removable,  or 
hinged  on  so  that  an  attendant  may  have  access  to  the 
interior  at  any  time.  Access  to  the  nest  by  egg-eating 
dogs  is  by  this  metliod  entirely  prevented,  unless  the 
dogs  are  very  small,  in  which  case  a  board  a  little 
wider  than  tlie  door,  placed  six  inches  in  front  of  it,  and 
nailed  firmly  both  at  top  and  bottom,  will  exclude  even 
them. 


A   BROODING-PEN   FOR  HENS. 

We  have  for  several  years  used  enclosed  brooding-pens 
'or  hens  with  much  satisfaction.  Success  with  poultry 
depends  wholly  upon  the  convenient  and  effective  man- 


Fig.  38.— BROODING-PEN. 


agement  of  the  brood  hens  and  the  chicks.  When  hens 
cannot  help  it,  they  will  do  as  their  owners  wish,  and 
there  are  then  peace  and  comfori:  and  prosperity  in  the 
poultry-touse-     These  pejis  are  buij^  .ground  a  part  of 


NATURAL   UroUBATION-.  53 

fche  poultry-house,  kept  specially  for  the  sitting  hens. 
Each  one  is  four  by  four,  and  three  feet  high;  it  has  a 
hinged  lid,  which  can  be  thrown  back  against  the  wall 
when  it  is  desired,  for  attendance  upon  the  hen.  Tho 
front  is  covered  with  wire  netting.  The  nest,  shown  by 
the  removal  of  one  side  of  a  pen,  is  a  box  about  sixteen 
inches  square  open  in  the  front,  and  having  a  very  low 
piece  to  keep  the  nest  in  it,  and  to  permit  the  hen  to  step 
in  and  out.  When  it  is  necessary,  the  nest  is  closed  by 
placing  a  piece  of  board  in  front  of  it.  This  is  done  for 
a  day  or  two  when  the  hen  is  restless,  after  having  been 
put  in  the  nest.  When  she  is  settled  down,  the  board 
is  removed.  Each  pen  is  supplied  with  a  feeding  dish 
and  water-cup,  and  is  littered  with  sawdust.  It  is  at- 
tended to  every  evening  by  lamp-light;  the  feed  and 
water  are  renewed,  and  the  droppings  are  removed,  a  pail 
and  small  shovel  being  kept  in  the  house  for  this  pur- 
pose. A  pail  of  water  and  another  of  feed  are  carried 
to  the  house  every  evening.  The  hens  are  thus  keptun- 
disturbed  during  the  day,  although  they  are  visited  regu- 
larly to  see  that  all  is  right.  Each  hen  is  separate  and 
cannot  see  the  others,  and,  the  house  being  partly  dark- 
ened and  kept  warm,  the  hens  are  quiet  and  comfortable, 
and  mind  their  business  satisfactorily. 


CHAPTEE    VX. 

CARE  OF  CHICKS— COOPS  FOR  THEM. 

The  foundation  of  the  various  poultry  diseases  is  gen- 
erally laid  while  the  young  chicks  are  in  the  coops. 
There  they  are  crowded  in  a  confined  })lace,  which  is 
frequently  damp  and  unclean.  They  are  shut  up  close 
at  night  in  these  impure  quarters,  or  they  are  allowed  to 


Fig.  34. 

gu  out  early  in  the  morning,  while  the  grass  is  wet  with 
dew,  and  becomed  chilled.  Some  die  and  some  survive, 
to  liye  unhealthily  and  die  finally  of  roup  or  cholera.  To 
prevent  these  troubles,  the  chickens,  while  young,  should 
have  the  very  best  of  care.  The  coops  should  be  so  made 
as  to  secure  cleanliness,  dryness,  ventilation,  safety,  and 
to  control  the  movements  of  the  chickens.  A  coop  of 
this  character,  which  is  very  convenient  in  use,  is  shown 
in  the  accompanying  illustrations.  It  is  not  costly,  and 
(54) 


CARE   OF   CHICKS — COOPS   FOR  THEM.  55 

it  will  pay  to  use  it  for  common  chickens.  It  is  portable, 
having  handles  by  which  it  can  be  lifted  while  closed, 
and  moved  to  fresh  clean  ground.  It  therefore  secures 
cleanliness,  as  ground  that  has  been  occupied  by  a 
number  of  chickens  for  a  few  days  becomes  foul  and  un- 
wholesome. It  is  also  provided  with  a  floor-board  or 
drawer,  which  can  be  withdrawn  every  day,  and  cleaned. 
If  this  is  supplied  with  fresh  sand  or  earth  daily,  the 
coop  will  be  kept  clean  and  sweet,  and  the  manure 


Fig  35. 

dropped  may  be  preserved  for  use.  It  secures  dryness, 
because  it  is  raised  from  the  ground  by  feet  at  the 
corners,  and  is  covered  with  a  broad  sheltering  roof.  It 
has  good  ventilation,  even  when  closed,  by  means  of 
the  wire  gauze  at  the  front,  and  by  holes  in  the  ends, 
which  should  also  be  covered  with  wire  gauze.  It  is  safe; 
no  chickens  can  be  killed  in  moving  it;  it  is  shut  up  at 
night,  so  that  no  rat:  or  weasels  can  enter,  and  the  chicks 
cannot  roam  abroad  when  the  ground  is  wet.  The 
movements  of  the  hen  and  chickens  can  be  controlled 
with  facility,  as  the  roof  is  hinged  at  the  peak,  an{]  opens 


66  PKOFITS   IN   POULTRY. 

to  admit  or  remove  the  hen.  The  door  at  the  front  is 
hinged,  and,  when  opened,  is  let  down  to  the  ground, 
and  makes  a  sloping  platform  upon  which  the  chickens 
go  in  or  out,  and  when  closed  is  secured  by  a  button. 
Twice  in  the  season  the  coops  should  be  whitewashed 


Fig.  38. 


with  hot  fresh  lime,  which  will  keep  them  free  from  ver 
min.  Fig.  34  shows  a  front  view  of  the  completed  coop, 
arranged  for  two  hens.  Fig.  35  gives  the  rear  view  with 
the  floor  withdrawn,  to  be  enptied  and  refilled,  as  well 
as  the  shape  of  the  movable  floor.     In  Fig.  36  is  a  sec-> 


Fig.  37. 

tion  of  the  coop  through  the  middle,  showing  the  mannei 
in  which  it  is  put  together;  and  figure  37  is  the  drawer- 
floor  board.  There  is  economy  in  using  such  a  coop  as 
this,  as  one  hen,  when  well  cared  for,  may  be  made  to 
bring  up  two  or  three  broods  together,  and  the  hens  dis- 
carded as  mothers  go  to  laying  again. 


CARE   OF   CHICKS — COOPS   FOR  THEM.  57 


BOX   CHICKEN-COOP. 

An  ordinary  dry-goods  box  may  be  used  for  a  chicken- 
coop.  To  the  open  end  a  frame  or  lath  is  fastened,  thus 
making  a  run  or  yard  for  the  chickens  when  the  box 
is  placed   upon   the  ground,  as   shown   in   figure  38. 


Fig.  38 

The  box  furnishes  a  comfortable  place  for  the  hen  and 
chickens  during  stormy  weather,  an  escape  from  the  hot 
sun,  etc.  When  not  in  use  the  lath  frame  can  be  taken 
from  the  box,  its  three  sides  and  ends  separated,  and 
stored  away  for  use  another  season. 


BARREL   CHICKEN-COOPS. 

Any  old  barrel  that  would  otherwise  be  thrown  away 
may  be  put  to  good  use  in  making  a  comfortable  phice 
for  a  hen  and  chickens.  Brace  tlie  barrel  on  the  two 
ifiides  with  bricks  or  stones  to  keep  it  from  rolling;  raise 


68  PROFITS   IN    POULTRT. 

the  rear  enough  to  briuf*  the  lower  edge  of  the  open 
end  close  to  the  ground;  ('  *ive  a  few  stakes  in  front  and 


Fig.  39. 


tne  coop  is  complete.     It  is  best  to  put  the  barrel  near 
a  fence,  that  it  may  be  all  the  more  secure  and  out  of 


Fig.  40. 


the  way.  Nests  for  turkeys  may  be  made  in  the  same 
way,  in  out-of-the-way  places,  omitting  the  stakes,  and 
putting  in  a  good  supply  of  straw  to  make  the  nest. 


CARE   OF   CHICKS — COOPS   FOR  THEM. 


59 


Yery  good  chicken-coops  may  be  made  of  old  fionr  or 
fruit  barrels.  One  way  in  which  tliey  may  be  made  is 
by  removing  the  hoops  from  one  end,  and  putting  them 
inside,  in  sucli  a  manner  that  the  staves  are  forced  apart 
on  one  side,  as  shown  in  Fig.  39.  The  barrel  is  set  on  the 
ground,  with  the  open  staves  downward.  On  the  other 
eide  of  the  barrel  the  staves  should  be  kept  close  to- 
gether, as  a  protection  against  the  weather  and  vermin. 
Another  way  is  to  cut  off  the  end  of  each  alternate 


Fig.  41.— FBEDINO-PEN   FOR  CHICKS. 

stave,  in  lines,  about  three  inches  from  each  other.  The 
halves  of  the  barrels  then  taken  apart,  and  set  bottom 
upwards,  make  very  good  coops,  as  shown  in  Fig.  40.  If 
a  piece  of  leather  is  fjistened  upon  the  top  of  one  of 
these  coops,  so  as  to  form  a  handle,  it  may  be  lifted  and 
moved  to  fresh  ground  very  readily.  Young  chick?,  that 
are  permitted  to  range  with  the  large  fowls,  may  be  fed 
without  interference  by  the  others,  in  ;in  inclosure 
"which  may  be  made  as  shown  in  Fig.  41.  Common 
laths  are  sawn  into  proper  lengths  and  nailed  to  a 
frame,  three  inches  space  being  left  for  the  chicks  to  go 


60 


PROFITS   IN   POITLTRT. 


in  and  out.  On  one  side  the  laths  are  cut  off  six  inches 
from  the  ground,  and  a  strip,  A,  three  inches  wide,  is 
secured  so  as  to  be  raised  as  tlie  chicks  grow  larger,  to 
|)ermit  them  to  pass  under  it.  If  made  ten  feet  long 
and  five  feet  wide,  it  will  be  large  enough  to  feed  200 
chicks.  The  frames  for  the  sides  and  ends  may  be  at- 
tached to  each  other  by  pins,  or  hooks  and  staples,  and 
when  not  in  use  they  may  be  taken  apart  and  packe<if 
away  until  again  required. 


REARING  EARLY  CHICKENS. 

Warmth  is  the  only  requisite  for  rearing  early 
chickens,  which  one  finds  it  difficult  to  provide  early  iy 
the  season.  But  there  is  an  easy  way  to  furnish  thisfot 
the  early  broods,  where  the  other  conveniences  are  coif 


Fig.  42, 


sistent  with  it;  that  is,  where  the  poultry-house  is  tight 
and  warm,  and  is  kept  clean  and  free  from  vermin,  and 
where  tlie  fowls  are  fed  judiciously.  The  illustration 
(Fig.  42)  represents  an  annex  to  a  poultry-house,  made 
at  verv  little  cost.     It  was  built  at  the  end  of  the  poul- 


CARE   OF   CHICKS — COOPS   FOE  THEM.  61 

iry-house,  and  a  door  from  this  opened  into  it.  It 
uieasiiies  ten  by  twelve  feet  on  the  ground,  and  seven 
and  a  half  feet  high  at  the  top  of  the  roof.  It  required 
seven  common  hot-bed  sashes,  purchased  for  one  dollar 
each  (tliree  of  those  are  shown  and  the  other  four  should 
be  seen  under  the  overhanging  eaves),  and  the  rest  of 
the  material  cost  about  ten  dollars.  The  floor  was  the 
ground,  wliich  was  sandy  and  dry,  and  soon  became 
quite  warm  under  the  heat  of  the  sun  even  in  January. 
When  the  hens  wanted  to  brood,  they  were  carried  in 
the  movable  nest  into  this  warm  house,  where  they  were 
fed  and  watered  daily,  and  could  enjoy  a  bath  in  the 
dry,  warm,  sandy  floor.  The  droppings  were  gathered 
up  daily  in  a  pail,  and  carried  out,  and  the  house  was 
kept  as  clean  and  sweet  as  possible.  When  the  young 
chicks  a])peared,  and  had  been  nursed  in  the  warm 
brooder,  which  has  been  previously  described,  they  were 
given  to  the  hen,  who  was  put  into  a  coop,  and  usually 
two  broods  were  given  to  eacli,  and  sometimes  three,  A 
good,  quiet  Light  Brahma  or  Plymouth  Kock  hen  will 
take  twenty-four  or  twenty-flve  chicks  and  rear  them 
all  safely  when  thus  cared  for,  as  the  warm  house 
greatly  relieves  her  from  the  work  of  brooding  the 
chicks  and  keeping  them  warm.  The  chicks  are  fed 
four  t'mes  a  day,  the  chief  food  at  the  first  being  crushed 
wheat  and  coarse  oatmeal,  with  coarse  cracked  corn  and 
clean  water  in  a  shallow  plate,  in  the  center  of  which  an 
inverted  tin  fruit-can  is  placed,  to  prevent  the  chicks 
from  running  through  it.  The  advantage  of  such  a 
house  as  this  is  that  chicks  can  be  reared  that  are  fit 
for  market  so  early  as  to  bring  the  highest  price.  An 
instance  may  be  given  of  the  income  from  a  small  flock 
of  twenty  light  Brahma  hens  for  a  year,  from  January 
to  December,  which  left  a  clear  profit  of  a  little  over 
seven  dollars  per  hen.  It  is  quite  possible  to  do  this 
wjth  a  ftock  of  one  Iju^drpd  heijs  which  are  good  brood' 


63  PROFITS   11^    FOtTLTRY. 

ers,  kept  in  one  house  and  yard,  and  properly  kept  and 
cared  for  with  such  help  as  this,  to  secure  early  Lroiling 
chickens,  as  these  bring  a  high  price.  A  brood  of  eight 
chicks,  which  is  a  fair  average  for  each  hen,  sold  at 
seventy-five  cents  each,  will  make  six  dollars  alone,  and 
some  of  the  cockerels  in  the  case  mentioned  sold  in  the 
fall  for  eighteen  cents  a  pound,  and  weighed  nine 
pounds  each,  making  one  dollar  and  sixty-two  cents 
each. 


BROODERS  FOR  EARLY  CHICKENS. 

The  greatest  profit  in  poultry-keeping   is  from  the 

early  chickens.      By  good    feeding  and    management 

some  of  the  hens  may  be  brooding  in  January,  and  all 

the  chicks  may  be  saved  by  the  use  of  artificial  brooders. 

Incubators  are  now  used  successfully  Dy  poultry  keepers 

and  farmers  who  keep  one  hundred  or  more  fowls.     They 

are  low-priced,  easily  managed,  and  for  hatching  early 

chicks  are  far  superior  to  hens.     Brooders  may  be  used 

by  any  person,  even  a  boy  or  girl,  who  will  simply  see 

that  the  heat  is  not  excessive.     Ninety  degrees  is  quite 

enough   warmth  for  newly  hatched  chicks,  which  are 

taken  from  the  nest  as  they  come  out,  and  are  placed  in 

the  brooder  until  all  the  brood  is  out,  when  they  may  be 

reroovod  to  a  warm,  glazed  coop,  with  the  hen.    Young 

chicks  have  been   thus  nursed  until  they  were  strong, 

which  ran  about  in   the  snow  in  February  with  gi'eat 

pleasure  and  comfort,  and  not  one  was  lost  out  of  a  lot 

of  ninety,  which  were  all  hatched  in  January.     All  that 

is  required  is  to  have  a  warm  part  of  the  buildings  or  an 

attic  room  for  the  setting  hens,  and  glazed  coops  set  in 

a  sunny  place  oat  of  doors  for  the  chicks  when  they 

Dome  from  the  brooder.     The  brooder  (fig.  43)  is  a  box 

Gighueeni7icb8«  square  or  thereabouts,  one  end  opening 


CARE  OF   CHICKS— COOPS  FOS  THEM. 


63 


as  a  door  and  closing  tight,  lined  with  hair  felt,  or 
blanket  cloth,  and  having  a  shelf  in  the  middle,  and  a 
glass  in  the  upper  half  of  the  door,  so  that  the  chicks 
may  be  seen.  A  tin  heater  having  handles  and  a  screw- 
opening  to  put  in  the  hot  water,  fits  into  the  lower  part, 
which  is  also  lined  with  the  felt  or  double  blanket.  The 
neater  is  filled  with  boiling  water  and  put  in  its  place, 
wrapped  in  a  piece  of  blanket  to  retain  the  heat  and 
moderate  it.  A  nest,  covered  with  a  sheet  of  paper, 
which  can  be  removed  when  soiled,  is  put  on  the  shelf. 
A  pasteboard  box,  upon  half-inch  cleats,  makes  a  good 
nest.     A  thermometer  is  kept  in  the  nest,  so  that  the 


Fig.  43. 

varmth  may  be  regulated  by  putting  more  blanket  over 
the  heater,  or  by  ventilating  the  brooder  by  holes  in  the 
door,  closed  by  corks.  Chipped  eggs  will  be  hatched  in 
such  a  brooder  ;  weak  chicks  may  be  saved,  and  all  the 
losses  by  chicks  being  crushed  in  the  nest  are  avoided. 
The  heat  is  admitted  to  the  nest  by  holes  in  the  shelf. 
Another  brooder  is  shown  at  Fig.  44.  This  is  a 
larger  and  shallower  box,  having  a  tray  in  the  upper 
part  with  a  slatted  or  wire  gauze  floor,  upon  which  the 
heater  rests  ;  a  lid  is  made  to  cover  this  tray.  This  heat 
descends  through  the  floor  of  the  tray  into  the  lower 
part  of  the  brooder,  which  is  hung  closely  with  shcrt 


64 


PROFITS   IN   POULTRY. 


folds  of  flannels  or  wooleu  cloth  for  the  chicks  to  nestle 
among.  This  is  ishown  in  the  illustration.  A  glazed 
cover  is  put  over  the  front  of  the  brooder  where  the 
chicks  are  fed.  Newly  hatched  chicks  do  not  want 
feeding  for  twenty-four  hours  or  more,  but  they  will 
drink  some  water  (or,  better^  milk)  eagerly,  and  this 
should  be  supplied  to  them  in  a  shallow  plate.  If  one 
is  taken  in  the  hand  and  its  beak  is  dipped  in  the  water. 


Fig.  44. 

ifc  learns  to  drink  at  once.  Crumbs  of  corn  bread  or 
cracked  wheat  are  good  food  for  such  young  chicks 
while  they  are  in  the  brooder.  It  will  interest  some 
persons  to  know  that  in  some  hospitals  in  Paris  similar 
warm  brooders  have  been  used  for  weakly  infants  for 
many  years,  and  the  writer  saw  them  there  thirty  yeai's 
ago,  used  in  aire  ost  precisely  the  same  manner  as  is  here 
described  for  the  previously  mentioned  broode''  lot 
chicks  (Fig.  43). 


CHAPTER  VIL 
ARTIFICIAL    INCUBATION. 

INCUBATORS  AND  BROODERS. 

In  endeavoring  to  lay  before  our  readers  something 
that  may  be  to  their  advantage,  I  will  avail  myself  of  the 
opportunity  of  describing  that  which  is  in  pracf^jal 
ojjerationj  and  do  not  call  upon  others  to  assist  me  in 
solving  theories.  There  are  hundrt^ds  of  methods  of 
hatching  chicks  artificially,  as  nothing  more  is  necessary 
than  keeping  the  eggs  for  three  weeks  under  certain 
conditions  of  heat  and  moisture.  What  are  those  con- 
ditions, and  why  do  failures  occur  so  often,  even  when 
every  attention  is  given  the  process? 

In  the  first  place,  there  are  a  great  many  unforeseer 
difficulties  in  the  way  that  are  overlooked  or  not  antici 
pated.  An  incubator  cannot  hatch  every  fertile  egg, 
neither  can  the  hen  do  so;  yet  there  are  some  manufac- 
turers who  claim  that  the  incubators  made  by  them  will 
hatch  every  fertile  egg.  To  test  the  hatching  of  fertile 
eggs,  I  procured  eggs  from  two  different  places.  After 
placing  them  in  the  same  incubator,  and  at  the  same 
time,  I  removed  all  clear  eggs  by  the  tenth  day.  Of  the 
first  lot  of  fifty  eggs  thirty-two  were  fertile,  and  of  the 
second  lot  of  fifty  there  were  thirty-four  fertile  eggs.i 
The  eggs  of  the  first  lot  hatched  thirty  chicks,  while 
every  chick  of  tlie  second  lot  perished  in  the  shell. 
Upon  investigation,  I  found  that  the  fowls  from  which 
the  eggs  of  the  first  lot  had  been  procured  were  in  fuil 
health,  and  had  plenty  of  exercise,  a  cockerel  of  about 

(65) 

5 


66  PEOFITS  IS   POULTRY. 

one  year  of  age  being  mated  with  two-year  old  hens. 
The  eggs  of  the  second  lot  were  from  hens  that  were 
mated  with  a  brother,  and  the  flock  hud  been  bred  in  for 
three  years.  The  consequence  was  that  while  there  was 
life  in  each  egg  there  was  not  sufficient  vitality  in  the 
chick  to  enable  it  to  break  out. 

There  are  numerous  reasons  for  not  expecting  full 
hatches.  Eggs  from  pullets  do  not  always  hatch,  nor  do 
those  from  hens  that  are  very  fat;  yet  such  eggs  may  be 
fertile.  Eggs  that  have  been  chilled  will  sometimes  con- 
tain chicks  that  have  advanced  to  the  stage  of  ten  days, 
when  placed  in  an  incubator;  besides,  frequent  handling, 
or  delay  in  placing  them  in  the  incubator,  may  also 
affect  the  result.  Hence,  the  first  and  most  important 
matter  is  to  use  eggs  specially  secured  for  the  purpose. 
The  hen  that  steals  her  nest,  by  running  at  large,  and 
having  all  the  privileges  and  advantages  of  exercise, 
hatches  nearly  all  the  eggs,  for  the  reason  that  if  one 
hatches  all  should  do  so,  as  they  have  the  same  parent- 
age, while  we  are  compelled  to  use  eggs  from  different 
hens,  but  few  of  them  being  alike  in  any  respect.  The 
hen  deposits  her  eggs  where  they  are  seldom  disturbed, 
while  we  subject  them  to  frequent  handling  and  change- 
able temperatures.  It  is  doubtful  if  any  farmer  would 
consider  himself  unlucky  if  he  succeeded  in  raising 
seven  chicks  out  of  every  ten  hatched;  yet  this  propor- 
tion is  equal  to  a  loss  of  thirty  in  every  hundred.  If, 
therefore,  an  incubator  be  used,  this  should  be  consid- 
ered, and  when  the  loss  as  apparently  heavy,  a  compari- 
son should  be  made  with  the  work  done  by  hens,  which 
will,  as  a  rule,  be  in  favor  of  the  incubator  and 
brooder. 

Having  stated  what  the  conditions  should  be,  so  far 
as  the  eggs  are  concerned,  the  next  step  is  to  consider 
the  defects  existing  in  many  of  the  incubators  that  are 
placed  ^pon  the  market;  and  as  I  am  not  a  manufao- 


ARTIFICIAL  INCUBATION^.  67 

turer,  nor  interested  in  the  sale  of  incubators,  I  have  no 
object-  in  view  other  than  a  desire  to  correct  some  of  the 
mistakes  that  have  been  made  in  the  construction  of  in- 
cubators. The  supposition  that  a  constant  stream  of 
pure  air  must  flow  througli  an  incubator  is,  in  my 
opinion,  an  error.  Not  that  there  should  not  be  plenty 
of  pure  air,  but  it  should  not  pass  through  as  a  current. 
The  hen  on  the  nest  airs  the  eggs,  but  she  keeps  the  air 
etill  and  mofionless.  The  desire  to  regulate  an  incu- 
bator has  caused  incubators  to  be  constructed  that  0})en 
and  shut  off  the  heat  very  easily;  but  an  observer  may 
notice  that  they  will  often  open  and  close  the  valves 
every  few  minutes,  thus  causing  the  heat  to  change  in 
as  many  times,  and  to  allow  of  slow  or  fast  currents 
according  to  the  degree  of  frequency  with  which  the 
valves  open  and  shut.  The  best  machines  are  those  that 
sloiuly  reach  a  point  above  or  below  the  normal  hatch- 
ing point.  Too  much  air  passes  into  the  incubators 
and  not  enough  in  the  brooders,  as  a  rule.  A  little 
chick  does  not  require  so  large  a  volume  of  air  as  is 
usually  allowed,  and  a  hundred  of  them  together  will 
not  consume  so  much  as  a  small  quadruped.  If  the  air 
is  admitted  below  the  eggs,  there  will  always  enough  es- 
cape to  allow  fresh  air  to  enter  for  ventilation.  We  now 
hatch  them,  in  our  section,  in  incubators  holding  400 
eggs  each,  by  closing  the  drawer,  allowing  no  mode  of 
ventilation  other  than  to  keep  three  or  four  one-inch 
tubes  open  at  the  bottom  of  the  incubator,  and  the 
chicks  remain  thus  shut  up  for  twenty-four  hours  at  a 
time  without  inconvenience.  In  fact,  by  leaving  them  in 
the  drawer  they  are  thoroughly  dry  and  pre|\ared  for  the 
brooder  when  taken  out.  A  regulator  should  be  a  very 
simple  arrangement.  Some  of  them  are  so  delicate  in 
construction  as  to  do  more  injury  than  good,  and  it  is 
often  the  case  that  the  regulator  instead  of  the  incubator 
must  be  watched.     The  majority  of  persons  put  too 


68  PROFITS  IN   POULTRY. 

mnchfaWi  in  the  regulator,  relying  upon  it  too  impliC' 
itly,  and  often  fail  in  consequence.  Other  incubators 
regulate  the  heat  very  well,  but  cannot  do  away  with 
the  work  of  watching  the  flame  of  the  lamps.  The 
flame  must  be  regulated  according  to  the  temperature 
of  the  outside  atmosphere.  To  be  successful  the  oper- 
ator must  determine  that  he  will  do  the  work  himself, 
and  he  must  watch  the  incubator,  whether  it  regulates 
or  not.  He  who  attempts  to  raise  chickens  artificially 
by  using  a  self- regulating  incubator  without  expecting 
to  do  anything  except  to  trust  to  the  machine,  will 
always  be  of  the  opinion  that  incubators  are  humbugs. 
It  means  work  and  attention  every  time,  but  it  is  work 
that  pays  if  well  bestowed. 

In  Hammonton  we  do  not  use  any  self-regulators  at 
all.  Our  incubators  are  simply  tanks  surrounded  by 
cawdust,  made  by  placing  the  sawdust  between  an  inner 
and  larger  box,  the  tank  being  in  the  top  of  the  inner 
box.  The  tank  for  a  hundred  egg  incubator  is  15x30 
inches,  7  inches  deep,  and  rests  on  strips  around  the 
edges,  with  half-inch  rods  under  it  every  six  inches  to 
support  the  weight  of  water.  The  egg-drawer  is  15x36 
inches,  6  inches  fitting  in  the  space  at  the  opening  when 
the  drawer  is  shut.  This  space  in  the  front  of  the  egg- 
drawer  is  also  boxed  off  and  filled  with  sawdust.  The 
ventilator  is  six  inches  deep,  the  egg-drawer  three  inches 
deep  inside.  Two  tin  tubes,  one  inch  in  diameter,  are 
placed  at  the  bottom  of  the  ventilator  to  admit  air. 
Four  inches  of  sawdust  surround  the  inner  box.  A  tube 
on  top  of  the  tank,  which  passes  through  the  boxes, 
allows  water  to  be  poured  in,  while  a  spigot  in  front, 
over  the  egg-drawer,  permits  it  to  be  drawn  off.  This 
tank  is  filled  with  hoiling  water.  The  eggs  are  hatched 
at  103  degrees.  The  heat  is  regulated  by  drawing  off  a 
bucket  of  water  night  and  morning.  Tlie  eggs  are 
turned  twice  a  dav.     Moisture  is  suj>plicd  with  boxes  of 


ARTIFICIAL    INCUBATION.  69 

moist   s  nd   ^  nder   the  egg-drawer,  and    by  a  few  wet 

Sfongea  in  the  egg-drawer. 

These  incubators  do  not   require  any   watching.     No 

one  gets  up  in  the  night  to  look  after  them.  The  large 
body  of  sawdust  absorbs  heat,  and  gives  it  up  to  the 
egg-drawer  as  it  begins  to  cool;  hence,  the  heat  varies 
very  slowly.  If  a  lamp  is  preferred,  it  may  be  attaclied 
by  having  two  tubes,  one  above  the  other,  extending  to 
a  small  '^boiler"  outside,  which  is  heated  by  a  lamp, 
capable  of  accurate  regulation,  in  the  usual  way. 


HOW  TO   MAKE   AK   INCUBATOR. 

To  make  this  incubator,  get  your  tinner  to  make  you 
a  tank  fifteen  inches  wide,  thirty  inches  long,  and 
twelve  inches  deep,  of  galvanized  iron  or  zinc,  the  iron 
being  preferable.  On  the  top  should  be  a  tube  one  inch 
in  diameter  and  eight  inches  high.  In  front  should  be 
another  tube,  nine  inches  long,  to  which  should  be  at- 
tached a  spigot. 

Having  made  your  tank,  have  what  fs  called  the  ven- 
tilator made,  which  is  a  wooden  box  with  a  bottom,  but 
no  top.  The  ventilator  should  be  eight  inches  deep,  and 
one  inch  smaller  all  around  than  the  tank,  as  the  tank 
must  rest  on  inch  boards,  placed  upright  to  support  it, 
or  on  iron  rods.  In  the  ventilator  should  be  two  or 
threo  tin  tubes,  one  half  inch  in  diameter  and  six  inches 
long.  They  should  extend  through  the  bottom,  so  as  to 
admit  air  from  below,  and  to  within  two  inches  of  the 
top,  or  a  little  less. 

Now  make  an  egg-drawer,  which  is  a  frame  of  wood, 
three  inches  deep,  having  no  top  or  bottom,  except  at 
the  front,  where  it  is  boxed  off  and  filled  with  sawdust, 
which  is  covered  over  afterward  with  a  piece  of  muslin. 


i'O  PROFITS   IN   POULTRY. 

>r  boards,  to  keep  the  sawdust  from  spilling.  Of  course, 
.he  egg-drawer  must  be  made  longer  than  the  tank  and 
ventilator,  in  order  to  allow  for  this  space  which  it  fills 
m  the  opening,  which  is  the  packing  all  around  the  in- 
cubator. The  bottom  of  the  egg- drawer  should  be  made 
by  nailing  a  few  slats  lengthwise  to  the  under  side,  or 
rather  fitting  them  in  nicely,  and  over  the  slats  in  the 
inside  of  the  drawer  a  piece  of  thick,  strong  muslin 
should  be  tightly  drawn.  On  this  muslin  the  eggs  are 
placed  in  the  same  position  as  if  laid  in  a  hen's  nest. 
It  allows  the  air  to  pass  through  to  the  eggs  for  ventila- 
tion. 

Having  prepared  the  tank,  let  it  be  covered  with  a 
close-fitting  box,  but  the  box  must  not  have  any  bottom. 
This  is  to  protect  the  tank  against  pressure  of  water  on 
the  sides,  and  to  assist  in  retaining  heat.  Such  being 
done,  place  your  ventilator  first,  egg-drawer  next,  and 
tank  last.  Now  place  a  support  undei'  the  tank  and  the 
box,  or  have  them  rest  on  rods,  and  as  the  weight  of 
water  will  be  great  in  the  centre,  the  iron  rods  should 
be  placed  crosswise  under  the  tank  every  six  inches. 
Now  fasten  the  three  apartments  (ventilator,  egg- 
drawer,  and  tank)  together,  with  boards  nailed  to  the 
side;-  and  back  and  front  (of  course  leaving  the  opening 
foi  the  egg-drawer),  care  being  taken  to  drive  no  nails 
n  the  egg-drawer,  as  it  must  move  in  and  out,  and 
should  have  a  strong  strip  to  rest  on  for  that  purpose. 
Having  completed  these  preparations,  make  a  larger 
box  to  go  over  all  three,  so  that  there  will  be  a  space  on 
the  sides,  back,  front,  and  on  top,  but  as  the  ventilator 
must  be  filled  with  sawdust  to  within  one  inch  of  the 
top  of  the  tubes,  it  serves  for  the  bottom  piicking. 
Make  the  outer  box  so  that  there  will  be  room  for  filling 
all  around  the  inside  box  with  sawdust,  and  also  on  top, 
being  careful  to  let  the  tube  for  pouring  in  the  water 
come  through,  as  also  the  spigot  in  front.     The  front 


ARTIFICIAL  ll^CUBATIOK  11 

of  the  incubator  must  be  packed  also.  The  incubator 
should  be  raised  from  the  floor  about  an  inch,  when  com- 
pleted, to  allow  the  air  to  pass  under  and  thence  into 
the  ventilator  tubes. 

The  incubator  being  complete,  the  tank  is  filled  with 
boiling  water.  It  must  remain  untouched  for  twenty- 
four  liours,  as  it  requires  time  during  which  to  heat 
completely  through.  As  it  will  heat  slowly,  it  will  also 
cool  slowly.  Let  it  cool  down  to  110°,  and  then  put  in 
the  eggs,  or,  what  is  better,  run  it  without  eggs  for  a 
day  or  two  in  order  to  learn  it,  and  notice  its  variation. 
When  the  eggs  are  put  in,  the  drawer  will  cool  down 
some.  All  that  is  required  then  is  to  add  about  a 
bucket  or  so  of  hot  water  once  or  twice  a  day,  but  be 
careful  about  endeavoring  to  get  up  heat  suddenly,  as 
the  heat  does  not  rise  for  five  hours  after  the  additional 
bucket  of  Welter  is  added.  The  tank  radiates  the  heat 
down  on  the  eggs,  there  being  nothing  between  the  iron 
bottom  of  the  tank  and  the  eggs,  for  the  wood  over  and 
ai-ound  the  tank  does  not  extend  across  the  hottom  of 
the  tank.  The  cool  air  comes  from  below  in  the  ven- 
tilator pipes,  passing  through  the  muslin  bottom  of  the 
ogg-dravver  to  the  eggs.  The  15x30  inch  tank  incuba- 
tor holds  100  eggs.  Lay  the  eggs  in^  the  same  as  in  a 
nest,  promiscuously. 

In  regard  to  the  sawdust  packing.  The  bottom  board 
is  wider  than  the  ventilator.  Each  corner  of  this  bottom 
board  should  be  2  x  3  well-fitted  posts,  the  posts  being 
six  inches  (or  whatever  height  desired),  higher  than  the 
three  compartments  (ventilator,  Qgg  drawer,  and  tank) 
when  the  three  are  in  position.  To  these  posts  fasten 
tongued  and  grooved  boards,  and  you  will  then  have 
the  compartments  enclosed  with  a  larger  box.  Now  fill 
in  your  sawdust  (sides  and  top),  covering  the  top  saw- 
dust with  the  same  kinds  of  boards,  first  boring  a  hole 
for  the  tube  on  top,  or  fitting  the  boards  around  it  by 


72 


PROFITS   IN   POULTRY. 


bringing  two  boards  together  on  a  line  with  the  tube, 
each  having  a  crescent  cut  into  them  thus  (  ).  Be  sure 
and  fasten  up  the  compartments  by  nailing  them  to- 
gether in  such  a  manner  that  no  eawcl-ust  cm  get  in  the 
egg-drawer,  and  be  careful  to  drive  no  nails  into  the  egg- 
drawer  when  fastening  the  three  compartments.  As  thej 
tank   should  be  covere:!  with  wood,  it  is  best  to  fasten 


Fig.  45.— SECTION  OP  IKCUBATOR, 

uhfc  three  parts  together  before  making  the  outer  box 
whicli  holds  the  sawdust,  by  nailing  upright  strips 
closely  together,  fastening  the  top  end  to  the  wood  sur- 
rounding the  tank,  and  the  bottom  ends  to  the  sides  of 
ohe  ventilator.  We  show  in  Fig.  4=5  a  sectional  yiew  of 
tjie  incubator. 


DIRECTIONS. 

To  give  the  directions  plainly,  in  order  to  avoid  com- 
pelliag  our  readers  to  write  us,  we  w'.ll  repeat  them,  nnd 
be  I  s  precise  as  possible : 

The  incubator  should  be  filled  with  boiling  wate-.  It 
will  take  a  large  quantity,  but  one 3  fil'ed  it  will  remain 
BO.  Let  it  remain  shut  up  for  twenty-four  houis,  in 
order  to  allow  the  heat  to  go  all  through  it.     Always 


ARTIFICIAL  INCUBATION.  73 

look  at  the  thermometer  as  quickly  as  possible,  as  it  varies 
quickly.  The  drawer  should  be  at  103  degrees,  and  if 
warmer  than  that  leave  the  drawer  out  a  little  while 
until  it  cools  down,  always  shutting  it  up  first,  in  order 
to  let  the  heat  accumulate  a  moment  or  two  before  look- 
ing at  the  thermometer.  Never  try  to  cool  it  with  cold 
water,  for  the  heat  is  in  the  packing,  and  you  can  never 
tell  what  the  effect  will  be  for  several  hours.  Should 
you  add  hot  water,  it  will  be  from  two  to  four  hours  be- 
fore the  increased  heat  appears.  Id  is  due  to  this  fact 
that  the  incubator  is  so  reliable,  as  the  heating  and  cool- 
ing is  gradual.  When  the  thermometer  reaches  110° 
put  in  the  eggs.  The  eggs  will  cool  the  drawer,  but  do 
not  be  alarmed.  Let  them  remain  for  an  hour  or  two, 
and  if  the  temperature  is  then  below  100°,  add  a  kettle- 
ful  of  water  (nearly  a  bucketful),  which  will  return  the 
heat  to  about  103°  in  an  hour  or  two.  If  the  weather  is 
moderate,  once  a  day  will  only  be  necessary  for  adding 
water,  but  the  better  way  to  work  the  incubator  is  to 
divide  the  twenty-four  hours  into  three  periods  of  eight 
hours  each,  say  6  o'clock  a.m.,  2  p.m.,  and  10  p.m.,  when 
a  gallon  of  water  may  be  added  at  each  time,  and  the 
eggs  turned.  This  avoids  late  night  work,  and  gives 
but  little  trouble. 

Be  sure  and  practice  2uith  the  incubator  for  three  or 
four  days  before  putting  in  the  eggs,  for  by  so  doing  you 
will  know  just  how  much  water  to  use. 

The  colder  the  weather  the  more  hot  water.  All  in- 
cubators do  best  in  an  even  temperature. 

Keep  a  pan  of  water  in  the  ventilator,  changing  it  to 
fresh  water  daily. 

Keep  the  heat  as  near  103°  as  possible,  and  the  last 
three  days  not  over  102°. 

Take  the  drawer  out  in  the  morning  and  let  it  remain 
out  for  the  eggs  to  cool  down  to  70°.  Then  turn  the 
eggs  half  way  round,  and  place  the  drawer  back.     Make 


74  PROFITS   IN   POULTRY. 

a  mark  on  each  side  of  the  egg  in  order  to  be  guided  in 
knowing  which  side  is  up  correctly.  Turn  them  morn- 
ing and  night,  but  cool  them  down  only  once  a  day. 

Always  keep  a  few  wet  sponges  in  the  egg-drawer,  as 
they  will  indicate  the  moisture.  Put  the  thermometer 
in  among  the  centre  of  the  eggs,  the  top  of  the  bulb  on 
aline  with  the  top  of  the  eggs,  the  upper  end  of  the 
thermometer  kept  slightly  raised. 

Three  weeks  are  required  for  hatching,  and  the  tem- 
perature should  not  get  below  98°  nor  over  105°. 
Should  the  eggs  be  over-hejitcd,  let  them  cool  well, 
sprinkle  them,  and  put  them  back.  Heat  as  high  as  108° 
for  a  short  time  is  not  necessarily  fatal.  Never  sprinkle 
as  long  as  the  sponge  keeps  moist,  and  always  sprinkle 
with  tepid  water. 

BE  SURE  your  thermometer  is  correct,  as  one  half 
of  them  are  incorrest,  the  low-priced  ones  being  as  true 
as  the  highest-priced  ones.  Place  your  thermometer 
next  to  a  hen's  body  under  the  wing;  shut  down  the 
wing  closely  upon  it;  let  it  remain  so  for  a  minute 
Then  quickly  look  at  the  thermometer,  and  it  should  be 
at  104°.  It  is  best,  however,  to  have  it  tested  in  a  pan 
of  warm  water,  by  the  side  of  one  known  to  be  coirect. 

Do  not  keep  the  incubator  where  there  are  any  odors. 

When  the  chicks  hatch  do  not  remove  them  until 
they  are  dry;  then  put  them  in  the  brooder.  Keep  the 
heat  in  the  brooder  at  not  less  than  90°.  Feed  at  first 
hard-boiled  eggs  for  a  day  or  two.  No  food  should  be 
given  the  first  twenty-four  hours.  Then  feed  oat-meal 
and  corn-meal,  cooked  and  moistened  with  milk.  Peed 
four  or  five  times  a  day,  at  first,  foi-  a  week.  Keep  fine 
screenings,  cracked  corn,  fine  gravel,  fine-ground  oyster- 
shells,  pulverized  charcoal,  and  clean  water  always  where 
they  can  get  at  such,  and  keep  everything  cleaii.  Give 
mashed  potatoes,  chopped  onions,  or  cabbage,  or  any- 
thing that  serves  as  a  variety.     Be  sure  and  not  crowd 


ARTIFICIAL   IXCUBATION.  75 

them.     Divide   them   into   small   lots.     Feed   in  little 
troughs. 

An  egg-dniwcr  two  feet  wide  and  three  feet  long  will 
hold  one  hundred  and  fifty  eggs  with  an  egg-turner.  A 
drawer  three  feet  wide  and  four  feet  long  holds  three 
hundred  eggs.  Only  one  drawer  can  be  used  to  an  in- 
cubator. 


BROODERS. 


The  principal  conditions  necessary  in  a  brooder  are 
plenty  of  fresh  air  and  sufficient  heat  to  prevent  the 
chicks  from  crowding.  We  have  a  building  here,  now 
in  operation,  divided  into  ten  aj)artments,  each  apartment 
being  five  by  seven  feet  and  accommodating  one  hun- 
dred chicks.  The  building  is  fifty  feet  long  and  ten  feet 
wide,  and  a  passage  way  running  its  whole  length,  and 
taking  up  three  feet  of  the  ten,  leaving  the  spaces  for 
the  chicks  seven  feet.  The  yards  are  sixteen  feet  long 
and  five  feet  wide.  The  chicks  are  all  brooded  with  a 
stove.  To  describe  how  it  is  done,  we  will  explain  that 
Fig.  46  is  a  box  six  inches  deep,  three  feet  wide,  and  fifty 
feet  long.  Two-inch  iron  pipes  are  arranged  as  shown 
in  the  illustration,  the  top  of  the  box  being  removed  to 
show  the  interior.  The  hot  water  may  be  supplied  by 
an  ordinary  stove  "  water  back,"  or  by  a  coil  of  pipe  in 
a  stove.  This  is  heated  by  a  piece  of  pipe  one  inch  in 
diameter,  coiled  in  a  stove,  holes  being  cut  in  the  stove  for 
the  purpose  of  admitting  pipes.  The  hot  water  flows  out 
and  the  cold  water  flows  in.  The  floor  of  tlie  box  is  made 
close,  with  tongued  and  grooved  boards.  The  cold  air 
enters  through  tubes  reaching  to  the  outside  of  the  build- 
ing. It  is  heated  by  coming  in  contact  with  the  pipos, 
and  enters  into  the  tubes  on  the  top  of  the  floor,  which 
are  two  and  a  half  inches  high.     Over  these  tubes  are 


t6  PROFITS  IN^  POULTRY. 

little  tables,  one  yard  square  and  three  inches  high, 
with  strips  of  cloth  tacked  around  the  edges. 

The  advantages  of  this  brooder  are,  that  it  gives  the 
heat  from  the  top,  as  the  warm  air  strikes  the  under  side  of 
the  table  (or  brooder)  and  diffuses  itself  over  the  chicks, 
which  cannot  crowd  easily,  as  there  are  no  sides  or  cor- 
ners. The  warm  air  is  pure,  as  it  comes  in  fresh  from 
the  outside,  and  serves  as  heat  and  ventilation  at  the 
same  time.  Figs.  46  and  47  sIjow  the  ground  plan.  The 
building  has  a  window  to  each  apartment,  which  is  hung 
to  a  weight,  so  as  to  move  up  or  down.  Hence,  when 
the  window  is  up  each  apartment  becomes  ashed,  open  to 
the  south.  The  chicks  have  a  sand  floor  to  scratch  in, 
and  are  allowed  to  run  in  the  yards  when  two  weeki 
old. 

Tliis  building,  together  with  the  heating  arrange- 
ments, d  id  not  cost  over  one  hundred  dollars.  The  chicH 
are  about  ready  for  market,  and  are  expected  to  realize 
six  hundred  dollars  gross.  The  cost  for  feeding  the 
chicks  to  the  age  of  ten  weeks  is  ten  cents.  The  total 
cost,  including  the  value  of  eggs,  food,  and  other  ex- 
penses is  about  nine  cents  per  pound.  •  They  will  average 
one  and  a  half  pounds  when  eight  weeks  old,  and  often 
bring  fifty  cents  per  pound.  The  building  contains  one 
thousand  chicks,  and  as  a  new  brood  can  be  put  in  every 
ten  weeks,  it  will  hold  five  thousand  in  a  year.  The 
building  and  yards  do  not  take  up  more  than  twenty-si^c 
by  fifty  feet  of  space,  or  less  than  one  thirtieth  of  an 
acre. 

The  chicks  are  fed  on  hard-boiled  eggs  the  second  day, 
no  food  being  given  them  the  first  day.  Then  milk  and 
bread  are  allowed.  On  the  fourth  day  they  are  fed  on  a 
mixture  of  one  part  corn  meal,  one  part  bran,  and 
one  part  middlings,  with  a  small  quantity  of  bone 
meal  and  ground  or  finely  chopped  meat.  They  are 
fed  five  times  a  clay  till  feathered,  then  four  meals  are 


ARTIFICIAL   INCUBATION".  77 

given.  Chopped  cabbage,  onions,  and  other  green  food 
are  supplied.  Skimmed  milk  may  be  used  in  the  food, 
which  should  always  be  scalded  or  cooked.  Plenty  of 
water,  gravel  and  dry  earth  are  kept  before  them,  a  few 
screenings  being  scattered  in  the  dirt  to  induce  them  to 
scratch.     In  giving  water  never  allow  them  to  become 


Fig.  46.— INTERIOR  or  brooder  box. 
Showing  hot-water  pipes  and  cold-air  pipes. 

wet,  as  dampness  is  fatal.  Avoid  holtovi  heat  in  a  brooder, 
as  it  causes  leg  weakness.  It  is  always  better  to  have  too 
much  heat  in  the  brooder  than  too  little,  but  the  reverse 
is  the  case  with  an  incubator. 

A  light,  sandy  soil  is  best  for  chicks.     Hence,  poor 


Fig.  47.— top  of  brooder  box. 

Showing  one  of  the  brooder  tables,  and  one  space  with  table  removed  tc 
show  hot-air  tube. 


and  unproductive  locations  can  be  thus  used  with  advan- 
tage. Chicks  require  unceasing  care,  but  by  raising 
them  in  large  numbers,  labor  may  be  economized,  'i'hcy 
need  no  care  at  night,  other  than  to  keep  up  the  fire, 
which  may  be  arranged  so  as  to  give  sufficient  heat  till 
morning.      They  should  be  fed  very  early  and    late. 


78 


PROFITS   IN    POULTRY. 


When  ready  for  market  correspond  with  a  reliable  com- 
mission merchant  before  shipping. 

We  have  two  or  three  large  broiler  establishments  here. 
In  one  case  two  young  Indies  are  hatching  several  thou- 
sand chicks  annually,  and  they  find  it  very  profitable. 


#  __^ ^  .     ^  .1     ^ 


Fig.  48.-- GROUND  PLAN  OP  BUILD INO. 

Showing  brooders,  stove,  and  water-barrel. 

As  stated,  nearly  all  the  failures  come  from  the  eggs,  and 
rot  the  incubators,  and  until  poultrymen  realize  this  fact 
t  ley  will  meet  with  disappointment.  The  loss  does  not 
exceed  seven  per  cent,  and  that  includes  the  weak  chicks 
and  all  that  die  by  accident.  No  gapes  or  lice  effect 
them,  as  everything  is  kept  very  clean.     As  to  what  may 


Fig.  49.— STOVE,  WATER  BARREL,  AND  END  OF  BROODER  BOX. 


be  expected  it  may  be  stated  that  if  fifty  chicks  are  mar- 
keted from  every  one  hundred  eggs  used,  the  result  will 
be  satisfactory,  but  this  includes  loss  of  bad  eggs,  dead 
chicks,  and  other  causes.  The  chicks  grow  faster  than 
when  with  hens,  as  they  receive  better  care  and  can  be 


ARTIFICIAL   INCUBATION.  79 

coimted  at  any  time.  They  are  safe  from  all  enemies. 
My  advice  to  beginners  is  to  begin  with  a  small  incubator, 
and  experiment  the  first  year.  Experience  will  be  the  best 
teacher.     Do  not  expect  too  much,  and  do  not  expect  to 


Fig.  50.— BROODER  HOUSE,  WITH  YARDS  OMITTED. 

raise  chicks  without  work.  Watching,  care,  and  labor 
are  essentials.  No  incubator  or  brooder,  however  well 
regnhitod,  can  be  trusted.  They  are  treacherous.  But 
they  will  return  a  handsome  profit  if  properly  managed. 


CHAPTER  VIII. 

PREPARING  FOR  MARKET. 

FATTENIN^Q   POULTRY. 

No  fowl  over  two  years  old  should  be  kept  in  the 
poultry -yard  except  for  some  special  reason.  An  extra 
good  mother  or  a  finely  feathered  bird  that  is  desirable 
as  a  breeder  may  be  preserved  until  ten  years  old  with 
advantage,  or  at  least  so  long  as  she  is  serviceable.  But 
ordinary  hens  and  cocks  should  be  fattenefl'at  the  end 
of  the  second  year  for  market.  When  there  is  a  room 
or  shed  that  can  be  closed,  the  fowls  may  be  confined 
tl  ere.  The  floor  should  be  covered  with  two  or  three 
inches  of  fine  sawdust,  dry  earth,  sifted  coal-ashes,  or 
clean  sand.  The  food  should  be  given  four  times  a 
day,  and  clean  water  be  always  before  the  fowls.  A 
dozen  or  more  fowls  may  be  put  at  once  in  each  apart- 
ment. One  of  the  best  foods  for  rapid  fattening,  for 
producing  well-flavored  flesh  and  rich  fat,  is  buckwheat 
meal,  mixed  with  sweet  skimmed  milk,  into  a  thick 
mush.  A  teaspoonfnl  of  salt  should  be  stirred  in  the 
food  for  a  dozen  fowls.  Two  weeks'  feeding  is  sufficient 
to  fatten  the  fowls,  when  they  should  be  shipped  for 
sale  without  delay  and  other  lots  put  up  for  feeding.  If 
the  fattening-coop  is  kept  dark  and  cool,  as  it  should 
be,  the  fowls  will  fatten  all  the  quicker  for  it. 


WHEN"  TO   MARKET. 


Poultry  which  it  is  not  intended  to  winter  should  be 
fattened  before  really  severe  weather  comes  onj  other- 
(80) 


PRE»>ARING    FOR   MARKET.  81 

wise  money  will  be  lost  by  them.  They  will  barely  hold 
their  own  in  December  on  feed  which  caused  them  to 
increase  rapidly  in  weight  a  month  earlier.  Those  who 
have  watched  the  market  know  that  autumn  prices 
usually  are  highest  a  little  before  and  a  little  after 
Thanksgiving,  say  about  the  middle  of  November  and 
soon  after  the  first  of  December.  'J'he  reason  is  that 
those  who  are  fattening  fowls  keep  them  back  for  a 
short  time  before  Thanksgiving-day  and  before  Christ- 
mas-time, in  order  to  get  them  in  prime  order  for  sale  at 
those  times.  The  result  is  usually  an  over-stocked  mar« 
ket  and  plenty  of  cheap  poultry.  Soon  after  the  first 
of  Januaiy  prices  go  up  again;  and  well  they  may,  for 
one  or  two  months'  feed  has  been  consumed  and  very 
little  weight  added. 

Capons  grow  rapidly,  and  their  growth  takes  up  the 
food,  so  that  we  have  to  wait  until  growth  stops  before 
they  fatten.  It  is  well,  therefore,  that  this  delicious 
class  of  poultry  should  not  make  its  appearance  before 
the  first  of  February,  when  the  game-laws  prohibit  ven- 
ison, quail,  and  other  choice  game  from  being  exposed 
for  sale.  At  this  time,  consequently,  fat  capons  and 
pullets  meet  a  good  market,  and  even  during  Lent, 
when  a  considerable  portion  of  the  Christian  world  ab« 
stain  from  meats,  there  is  a  sharp  demand  for  the  highv 
est-prized  meats  to  grace  the  table  of  the  rich  on  Sun- 
days. It  is  therefore  well  to  iiave  fine  capons  ready  to 
supply  this  demand. 


DRESSIlSra  AN"D  SHIPPIN-G. 


The  directions  sent  out  by  Messrs.  E.  &   0.  "Ward, 
New  York  poultry    commission    dealers,  though  very 


(52  PROFITS   IN   POULTRY. 

brief  and  concise,  give  the  results  of  an  extensive  expe- 
rience and  present  all  the  essential  points  in  dressing 
and  shipping  for  that  market.  They  say:  **  To  insure 
highest  rnjirket  prices  for  poultry,  they  must  be  well 
fattened;  crops  empty  when  killed;  nicely  and  well 
picked  and  skin  not  broken  or  torn;  thoroughly  cooled, 
but  not  frozen.  Pack  in  boxes  with  a  layer  of  clean 
straw  (rye-stravr  the  best)  between  the  layers  of  poultry, 
in  the  same  posture  in  which  they  roost.  Mark  each 
box,  specifying  what  it  contains.  Send  invoice  by 
mail.  Ship  to  reach  us  about  the  middle  of  the  week 
— should  never  reach  us  so  late  in  the  week  as  on  Satur- 
day. 

**  There  is  the  greatest  demand  for  fine  and  fat  turkeys 
for  Thanksgiving;  for  prime  and  nice  geese  for  Christ- 
mas; for  extra  large  and  nice  turkeys  fur  New-Year's- 
day.  On  all  these  occasions  shipments  should  reach  us 
two  to  five  days  in  advance.  If  you  cannot  find  any 
profit  in  sending  poultry  of  prime  quality  and  well  pre- 
pared, you  need  not  look  for  any  in  that  of  ordinary  or 
poor  qualities." 

An  ordinance  adopted  by  the  Board  of  Aldermen  of 
New  York  City,  and  approved  by  the  Mayor,  is  as  fol- 
lows: 

**  Section  1.  That  no  turkeys  or  chickens  be  offered 
for  sale  in  the  city  unless  the  crops  of  such  turkeys  and 
chickens  are  free  from  food  or  other  substance  and 
shrunken  close  to  their  bodies.  That  all  fowls  exposed 
for  sale  in  violation  of  this  ordinance  shall  be  seized  and 
condemned;  such  of  them  as  shall  be  tainted  shall,  upon 
examination,  be  destroyed,  and  the  rest  which  are  fit 
for  food  shall  be  used  in  the  public  institutions  in  the 
city. 

"  Section  2.  Every  person  exposing  for  sale  any 
chicken  or  turkey  in  contravention  of  this  ordinance 


PREPAUIN'G    FOR   MARKET.  83 

shall  be  liable  to  a  peiinit  j  of  five  dollars  for  each  chicken 
or  turkey  so  exposed  for  sale." 

Thousands  of  chickens  are  condenii  ed  each  3'ear  by 
the  health  inspectors. 


DRESSING    POULTRY — THE   NEW  ENGLAND  METHOD. 

While  poultry  for  some  markets  is  rarely,  if  ever, 
drawn,  that  for  the  Boston  and  other  New  England 
markets — at  least  tliat  of  the  better  class — always  has 
the  entrails  drawn  when  the  birds  are  killed.  There  is 
something  in  favor  of  both  methods.  In  the  former, 
no  air  being  admitted  into  the  cavity  of  the  body,  it 
keeps  in  good  condition  much  longer  than  it  would  if 
opened.  On  the  other  hand,  if  the  poultry  is  kept  too 
long  there  is  danger  that  any  food  wliich  may  be  in  the 
crop,  etc.,  may  ferment,  even  if  nothing  worse  takes 
place,  and  impregnate  the  flesh  unpleasantly.  A  poul- 
try-raiser of  Ayer,  Mass.,  gives  the  following  direc- 
tions: 

''First  catch  the  chickens.  Slide  your  hands  care- 
fully among  their  legs  until  you  can  grasp  the  desired 
one;  hold  quite  still  until  the  neck  is  grasped.  Cut  the 
throat  near  the  under  side  of  the  bill  quite  deeply;  then 
with  the  right  hand  upon  the  legs  hold  the  wings  over 
the  back  to  avoid  fluttering.  Always  drain  the  blood 
into  the  chicken's  pail.  If  the  fowl  is  wanted  for  im- 
mediate use,  scald  it  for  about  half  a  minute,  being  care- 
ful to  get  the  tail  and  wings  under.  Take  out  and  strip 
the  legs  quickly  from  the  feet  towards  the  head.  Hold 
a  handful  of  feathers  in  the  hand,  pushing  the  feathers 
from  tall  to  ho.id.  Scald  three  minutes  in  three  qnuris 
of  water.  Make  a  small  slit  behind  and  on  the  side  of 
the  crop,  one  chick  after  the  other.  Thtn  taki'  out  en- 
trails and  crop  and  windpipe,  carefully  removing  th© 


84  PROFITS   IN   POULTRY. 

liver  from  the  gall.  Take  the  gizzard  to  the  pail  and 
open  and  skin  with  another  knife.  Cut  off  the  head  and 
legs,  putting  these  in  a  pile.  When  cold,  cut  them  up 
and  put  them  into  the  pail  for  your  hens.  This  refuse 
thus  disposed  of  is  worth  at  least  one  cent  per  fowl.  By 
scalding  one  can  dress  about  six  in  an  hour,  while  dry 
picking  is  much  slov/er." 


SAVE  THE  FEATHERS — FEATHER-BONE. 

Few  persons  are  aw»re  that  the  coarse  wing-feathers 
of  turkeys  and  ducks,  which  cannot  be  used  for  dusters, 
and  are  generally  a  nuisance  about  the  farm-yard,  are  of 
any  value.  Large  poultry-raisers  especially  will  be  glad 
to  learn  that  a  recent  invention  of  Mr.  E.  K.  Warren 
of  Michigan  has  created  a  demand  for  these  hitherto 
worthless  feathers,  and  that  a  company  is  now  manu- 
facturing, out  of  the  quills  of  feathers,  an  excellent 
substitute  for  whalebone,  which,  by  the  way,  is  becom- 
ing scarce  and  dear. 

The  feathers  are  first  stripped  of  their  plumage  by  re- 
volving shears,  then  the  quill  is  divided  into  halves  by 
delicate  machinery,  after  which  the  pith  is  removed  to 
be  used  as  a  fertilizer.  Analysis  has  shown  it  to  be 
rich  in  nitrogen,  and  therefore  very  valuable  on  the 
farm.  The  split  quills  are  cut  into  narrow  shreds  and 
braided  into  strong  strands  by  machinery.  These 
strands  are  in  turn  combined  until  there  is  produced  a 
firm  elastic  band  so  strong  that  great  power  would  be 
required  to  break  it.  This  is  sewed  lengthwise  many 
times  through  with  colored  threads,  the  , feather-bone 
taking  various  colors  from  the  kind  of  thread  used. 
The  feather-bone  is  used  extensively  in  making  whips, 
corsets,  etc.  One  who  has  never  given  any  attention  to 
the  subject  scarcely  comprehends  the  demand  for  a  sub^ 


PREPARING  FOR  MARKET.  85 

stitute  for  whalebone.  This  commodity  is  said  to  be  even 
better  for  many  purposes  than  the  whalebone  which  it 
imitates. 

Where  large  numbers  of  jDOultry  are  dressed  it  will  pay 
to  save  the  feathers.  Chicken  feathers  are  useful  in  mak- 
ing cheap  pillows,  mattresses  and  cushions.  If  the  down 
i^  stripped  from  the  shaft,  they  are  all  right  for  making 
feather  beds.  It  will  also  pay  to  take  a  little  pains  to 
sort  them,  although  the  price  is  so  low  that  not  much 
labor  can  be  put  out  upon  them.  Geese  and  duck  feath- 
ers are  of  course  a  valuable' product.  Eecent  quotations 
are  about  as  follows:  prime  live  geese  white,  50@52  cents 
per  pound,  mixed  gray  3T@39  cents,  all  gray  30@33  cents, 
damp  and  musty  10@20  cents,  mixed  geese  and  duck 
28@30  cents,  white  duck  37@39  cents,  mixed  duck 
30@32  cents,  chicken  body  dry  picked  prime  3  l-2@3  3-4 
cents,  scalded  1  cent,  dry  picked  quilly  and  damp  1@2 
cents,  white  chicken  body  dry  ])icked  17@18  cents.  Tur- 
key feathers  bring  about  the  same  as  chicken.  The  tail 
feathers  when  choice  and  clear  bring  14@18  cents. 


CHAPTER   IX. 

PRESERVING  EGGS  FOR  MARKET. 

To  preserve  eggs  for  a  considerable  time  the  pores  of 
the  shell  must  be  stopped  up,  for  two  reasons  :  to  pre- 
vent the  entrance  of  the  air,  and  consequent  spoiling  of 
the  contents,  and  to  prevent  the  evaporation  of  the  moist- 
ure of  the  egg  and  a  drying-uj)  of  the  contents.  There 
are  two  principal  methods  of  doing  this,  One  is,  to 
smear  the  surface  of  the  eggs  with  something  that  will 
close  the  pores,  and  then  pack  them  in  some  material 
that  will  practically  exclude  the  air.  The  eggs  are 
smeared  with  lard,  coated  with  linseed  or  cotton-seed 
oil,  or  with  shellac  varnish,  and  are  afterwards  packed 
in  bran,  dry  sand,  or  other  similar  material.  These 
methods  will  answer  for  home  use  ;  but  whatever  may  be 
the  coating  material,  the  surface  of  the  shells  will  have 
an  unnatural  appearance,  which  will  prevent  their  ready 
sale  in  the  markets.  The  only  practical  method  to  pre- 
serve eggs  to  be  sold  is  to  place  them  in  milk  of  lime, 
which  is  another  name  for  whitewash,  and  is  prepared 
precisely  as  for  whitewashing.  The  fresh  eggs  are 
packed  in  a  barrel,  and  the  lime-wash,  well  stirred  and 
then  strained,  is  poured  over  them.  The  eggs  must  be 
fresh  when  packed,  and  must  be  kept  in  a  cool  place. 
The  eggs,  according  to  the  extent  of  the  operations,  are 
placed  in  barrels  or  in  brick  vats  or  tanks,  built  for  the 
purpose.  The  dealers  who  handle  large  quantities  of 
eggs  have  brick  tanks  built  in  a  cool  cellar.  Any  vessel, 
such  as  a  but  or  barrel,  will  answer  the  purpose  in  a 
small  way  as  well  as  the  tanks.  The  eggs  when  sent  to 
market  are  removed  from  the  lime  and  thoroughly 
washed-  and  when  dry  are  packed  in  barrels  of  cut  straw, 
(86) 


PRESERVIKQ    KGGS   FOR   MARKET.  87 

/ike  other  eggs.  In  the  New  York  market  they  usually 
bring  about  five  cents  a  dozen  less  tlian  fresh  eggs. 
"When  i)acking  eggs  for  private  use,  it  is  well  to  wait  un- 
til September,  when  the  fowls,  having  had  a  good  run 
on  the  stubble  fields  and  about  grain  barns,  begin  to 
lay  plentifully,  and  eggs  become  cheap.  Take  perfectly 
fresh  eggs,  and  pack  tliem  in  a  butter  firkin,  or  barrel, 
and  pour  over  them  milk  of  lime,  or  thick  lime- wash, 
after  it  has  cooled,  and  head  up  the  keg;  or  pour  over 
them  the  strongest  brine  ;  or  smear  the  eggs  with  cotton- 
seed or  linseed  oil,  and  pack  them  on  their  broad  ends 
in  wheat  bran  in  a  keg,  barrel,  or  box,  very  tightly,  and 
each  week  turn  it  over  so  as  to  reverse  the  ])Osition  of 
the  eggs.  The  last  method  has  been  found  to  be  exceed- 
ingly satisfactory.  Eggs  packed  in  dry  salt  will  not  keep 
for  any  great  length  of  time. 


PACKING   EGGS   IN   A   BARREL. 

A  great  number  of  eggs  are  lost  every  year  through 
imperfect  packing.  The  salable  value  of  a  package  of 
eggs  is  measured  by  that  of  the  pooi'est  part  of  it ;  the 
good  always  have  their  value  diminished  by  the  bad  ; 
but  the  poor  eggs  are  never  raised  in  value  by  the  good. 
If  by  poor  packing  any  part  is  damaged,  the  whole  is 
depreciated  together.  A  badly  packed  barrel  of  eggs  is 
a  miserable  thing  to  look  at,  and  worse  still  to  handle, 
especially  when  the  weather  is  warm  and  a  very  few  old 
nest  eggs  have  been  packed  with  the  good  ones,  which 
does  sometimes  happen  in  spite  of  care,  though  not  when 
only  glass  nest  eggs,  which  never  spoil,  are  used.  The 
barrel  should  be  a  good  one,  clean,  strong,  and  well 
hooped.  At  the  bottom  is  placed  three  inches  in  depth  of 
clean,  dry,  sweet  rye  or  wheat  straw,  cut  in  a  fodder-cut- 


88  PROFITS   IN   POULTRY. 

ter  into  chaff  not  over  half  an  inch  in  length.  Upon 
this  the  first  layer  of  eggs  is  placed  on  their  sides,  near 
together,  but  not  touching.  Some  of  the  cut  chaff  is 
then  scattered  over  the  eggs,  so  that  it  falls  between 
^hem  and  fills  the  spaces.  Then  oue  inch  in  depth  oil 
baff  is  laid  upon  them,  and  another  layer  of  eggs  placed 
(  pon  it.  The  number  of  eggs  in  each  layer  is  marked 
upon  a  tally.  An  ordinary-sized  flour-barrel  will  hold 
70  dozen.  It  is  not  well  to  crowd  more  than  this  into  a 
barrel.  The  chaff  and  eggs  are  placed  in  alternate  lay- 
ers in  this  way  until  the  barrel  is  one-third  full,  when  a 
piece  of  board  Vi  laid  upon  the  chaff  and  pressed  down 
carefully  to  m{».ke  the  mass  solid.  This  is  done  again 
when  the  ban-el  is  two-thirds  full,  and  it  is  then  shaken 
gently  to  settle  tlie  contents.  When  the  last  layer  is 
packed,  it  is  covered  with  three  inches  of  chaff,  which 
should  project  an  inch  or  more  above  the  chine  of  the 
barrel.  Wlien  the  head  is  pressed  down  steadily  and 
slowly  into  its  place  with  some  shaking  of  the  barrel, 
the  eggs  will  be  held  so  firmly  that  no  shaking  they  may 
receive  in  the  course  of  their  journey  will  loosen  them, 
and  a  severe  jar  will  not  break  any  of  them.  When  they 
arrive  at  their  destination  they  will  be  in  good  order,  and 
bring  the  highest  price,  having  cost  no  more  to  pack, 
except  a  little  extra  trouble,  than  the  poorest  barrel  that 
may  come  to  market.  Musty  or  damp  straw,  or  poor 
grain,  will  give  a  scent  and  flavor  to  the  eggs  which  will 
injure  them,  notwithstanding  it  is  generally  supposed 
that  an  egg-shell  is  impervious  to  such  influence.  Cut 
wheat  or  oat  straw  is  the  best  packing,  wheat  or  oat  chaff 
is  the  next ;  good  sound  oats  are  a  good  but  expensive 
packing ;  hay  is  very  poor  material,  and  buckwheat  bran 
the  worst,  as  it  so  readily  heats.  When  the  barrel  is 
packed,  the  number  of  eggs  in  it  should  be  plainly  marked 
upon  the  head. 


PEESEKVINQ    EGGS   FOE  MAEKET, 


89 


PACKING   EGGS   FOE  WIN-TER. 

Of  the  various  methods  practised  for  preserving 
eggs  for  winter  use,  one  of  tlie  most  effective  is  that 
employed  by  the  dealers  who  buy  when  the  supply  is 
large  and  prices  low.     This  is  as  follows:     Brick  vats. 


Fig.  St  — V4.T  FO?  ''IGKLINQ  3QGS. 


or  wooden  tanks,  are  constructed  in  cool  dry  cellars, 
partly  sunk  below  the  level  of  the  floor,  as  in  Figure  51, 
the  dotted  lines  showing  the  portion  below  the  ground. 
These  vats  and  tanks, — or  casks,  which  may  be  used  in- 
stead,— are  partly  filled  with  a  preservative  mixture  of 


Fig.  52.— KGG  LADLB. 


thick  lime-water,  or  milk  of  lime,  to  which  are  some- 
times added  salt  and  a  small  quantity  of  cream  of  tar- 
tar (bi-tartrate  of  potash),  and  the  eggs  are  placed  in 
this  mixture  and  kept  covered.  The  eggs  are  placed  in 
the  tank  by  means  of  a  peculiar  dipper  (Fig.  52),  made 
of  a  rouod,  shallow  tin  pan^  witn  a  iong  nandle,  the  win 


90 


PROFITS   IN   POULTRY. 


being  perforated  to  drain  off  the  liquid.  The  eggs  are 
lowered  to  near  the  bottom,  and  gently  rolled  out,  with 
little  risk  of  breakage.  Here  tliey  remain  until  required 
for  sale.  If  they  were  fresli  when  packed  away,  they 
will  come  out  after  three  or  four  months  so  little  changed 
that  few  persons  would  be  able  to  distinguish  them  from 
fresh  ones.  When  wanted  for  sale  they  are  taken  out  of 
the  pickle  with  the  dipper,  and  carefully  placed  in  the 
crate,  shown  at  Fig.  53.  This  is  made  of  laths;  but  an 
open  splint  baaket  would  answer  the  purpose  as  well 


Fig.  53.— CRATE  FOR  IMMERS- 
ING EGGS. 


Fig.   54.— TUB     FOR    DRAINING 
THE  EGGS. 


A  large  low  tub,  as  half  a  hogshead,  is  provided,  and 
two  boards  are  placed  across  the  top,  as  seen  in  Fig.  54. 
The  crate  of  eggs  is  placed  upon  the  boards,  and  water 
is  run  through  it  until  all  perceptible  traces  of  lime  are 
removed.  In  this  method  of  preservation  there  is  noth- 
ing that  may  not  be  done  in  a  small  way,  and  with  anj 
substituted  apparatus  which  will  answer  the  purpose. 
One  thing  is  imperative — the  eggs  rmist  be  fresh  when 
packed,  or  they  cannot  be  kept  in  a  good  condition  for 
several  months. 


PRESERVING  EGGS    FOR   MARKET.  91 

THE  MARKET  FOR  POULTRY  AND  EGGS. 

The  magnitude  of  this  most  important  branch  of  ag- 
riculture is  little  appreciated  by  the  casual  reader,  yeb 
the  millions  of  dollars  represented  in  the  annual  product 
of  poultry  aud  eggs  go  far  toward  making  up  the  farm- 
ers' profits  of  the  year.  lu  an  investigation  made  not 
long  ago  by  American  Agriculturist,  it  was  brought  out 
that  there  is  a  permanent  investment  in  this  industry  uf 
about  $340,000,000,  comparing  very  favorably  with  some 
of  the  great  cereals,  and  with  various  branches  of  live 
stock.  A  rapivi  growth  has  been  made  in  recent  years, 
particularly  since  the  date  of  the  last  federal  census, 
from  which  the  figures  of  poultry  and  Qgg  product  were 
taken.  Inasmuch  as  the  census  includes  only  poultry 
on  farms,  the  business  is  really  very  much  greater  than 
indicated,  counting  in  tow^ns  and  villages. 

By  the  census  of  1890,  there  were  259,000,000  fowls, 
11,000,000  turkeys,  8,440,000  geese,  7,544,000  ducks,  in 
the  United  States,  and  the  annual  product  of  eggs  was 
819,728,000  dozen. 

The  production  of  poultry  yards  is  all  wanted  at  home, 
although  exports  of  eggs,  small  at  the  best,  have  within 
the  past  few  years  exceeded  the  imports.  Practically 
no  poultry  is  shipped  abroad.  The  import  movement 
is  remarkable.  Up  to  the  imposition,  in  1890,  of  a  tariff 
of  five  cents  per  dozen,  the  foreirn  e.r^g  imports,  chiefly 
from  Canada,  were  enormous,  approximating  sixteen 
million  dozen  annually.  The  five  cent  duty  cut  imports 
rapidly,  and  they  were  less  than  two  million  dozen  in 
1894,  increasing  considerably  the  next  year  under  a 
lower  rate  of  three  cents  per  dozen,  but  proving  unim- 
portant recently.  The  1897  tariff  resulted  in  a  restora- 
tion of  the  old  rate  of  five  cents. 


92 


PROFITS  I2J   POULTRY. 


FOBEIGK  EGG  TRADE, 

YEAR  ENDED  JTTNB  30. 

Exports. 

Imports. 

Dozens. 

Av.  value. 

Dozens. 

Av.  value. 

Duty. 

iyo2* 

2.311,182 

19.5  CIS. 

166,515 

7.0  els. 

3  CIS. 

I'JOl 

3,692,875 

18.3 

126,520 

8.3 

3 

1900 

5,920,727 

16.6 

135,0.38 

0.5 

3 

1899 

3,693,611 

17.3 

255,180 

7.1 

3 

1898 

2,7M,810 

16.3 

160,037 

5.0 

3 

1897 

1,300,183 

13.9 

579,681 

8.2 

3 

1896 

328,485 

14.6 

947,132 

9.3 

3 

1895 

151,007 

16.7 

2,705,502 

11.7 

3 

1894 

163,061 

16.1 

1,791,430 

11.1 

5 

1893 

143,489 

23.1 

3,318,011 

11.8 

5 

1892 

183,063 

17.4 

4,188,492 

12.4 

5 

1891 

363,116 

17.6 

8,233,043 

10.8 

5 

1890 

380,884 

15.4 

15,062,796 

13.7 

free 

1889 

648,750 

13.8 

15,918. 80<J 

15.2 

•' 

1888 

419,701 

16.0 

15.642,861 

14.8 

** 

1887 

372,772 

16.3 

13,936,054 

14.1 

i( 

1886 

252,202 

18.2 

16,092,583 

13.5 

•« 

18S-5 

240,768 

215 

16,098,450 

15.4 

«i 

1884 

295,484 

22.0 

16,487,204 

16.2 

«« 

1883 

360,023 

20.8 

15,279,065 

17.4 

" 

*Nine  montlis  ending  March  31. 


EGG  MOVEMENT  AND   MARKET:    RECEIPTS   AND   PRICES   AT   LEADING 

POINTS. 


New  York. 

Chicago. 

Bustuu. 

Rec'pts 
Mil.doz. 

Prices  (iu  cents) 

Rec'pts 

Prices  (in  cents) 

Prices  (in  cents) 

Apr.l  Sept.l  Dec.l 

Mil.aoz. 

Apr.l  Sept.l  Dec.l 

Apr.  1  Sept.  1  Dec.  I 

1902* 

29.5 

17 

14 

18 

1901 

88.9 

15      22 

32 

68.4 

12|    14 

23 

15 

23 

35 

1900 

87.4 

13      21 

33 

67.8 

11      13^ 

22 

15 

22 

37 

1899 

81.4 

14      20^ 

24 

66.3 

12^     13i 

18^ 

15 

22 

35 

1898 

79.2 

12      16 

25 

64.4 

9i     13 

23 

13 

22 

30 

1897 

83.1 

11      19 

25 

58.8 

9i    13^ 

19 

14 

23 

32 

1896 

77.8 

12^    18 

27 

09.0 

loi   Hi 

22 

16 

20 

33 

1895 

68.5 

14*    17 

27 

64.6 

12      13 

20 

15 

23 

28 

1894 

69.7 

12      19 

27 

63  2 

10      15 

21 

13 

22 

30 

1893 

63  4 

16      18 

28 

51.9 

Uh    H 

21 

18 

22 

30 

1892 

60.7 

13J    22 

32 

64.6 

13      17.^ 

24 

15 

26 

35 

1891 

56.0 

20      19i 

29^ 

41.8 

Ilk    16i 

26 

22 

23 

35 

1890 

61.5 

17      24 

32 

44.3 

14      16^ 

25 

18 

24 

35 

1889 

l^    16i 

29 

3(1.6 

lOj     14^ 

24 

15 

22 

32 

1888 

22      20i 

26 

18.7 

14      16 

22 

21 

21 

30 

1887 

13i    17^ 

26 

13.5 

16 

21 

30 

1886 

13      17 

26 

12.9 

14J 

18 

29 

1885 

1.5^    16 

28 

11.4 

17 

18 

28 

1884 

25.6 

23      19 

29 

24 

20 

29 

1883 

21.0 

20     2;^^ 

3U 

21 

24 

32 

•Four  montlis  ending  April  30. 


CHAPTEK    X. 
CAPONIZING— HOW  IT  IS  DONE. 

Strange  as  it  may  seem,  we  have  met  with  a  number 
of  ordinarily  intelligent  persons  who  supposed  a  capon 
to  belong  to  a  distinct  race  of  fowls,  as  do  Games,  Ban- 
tams, etc.  For  fear  that  others  may  have  a  similar  no- 
tion, it  may  be  well  to  say  that  a  capon  is  a  castrated  fowl. 
It  bears  the  same  relation  to  other  male  fowls  that  an 
ox  does  to  a  bull,  and  may  be  produced  from  any  breed 
of  fowls.  A  capon  brings  in  market  50  per  cent  more 
than  an  ordinary  fowl,  and  often  double  the  price  of  a 
common  male  bird  ;  besides,  a  capon  will  reach  double 
the  weight  of  a  common  fowl  at  the  same  age.  As  there 
is  no  difficulty  whatever  in  caponizing,  and  the  instru- 
ments cost  very  little,  the  practice  might  become  very 
general. 

Capon  raising  is  a  profitable  branch  of  poultry  culture 
which  is  not  likely  to  be  over  done.  The  art  of  capon- 
izing is  easily  learned.  A  neighbor  of  the  writer  learned 
to  practice  it  a  few  years  ago,  and  last  year  raised  a  large 
number  of  these  delicious  fowls.  He  informed  me  that 
he  lost  not  more  than  two  per  cent,  and  that  there  is  no 
need  of  losing  any  if  the  birds  are  empty  of  food,  and 
the  operator  has  sufficient  light  to  do  his  work  well. 
Good  fat  capons  will  bring  fifty  per  cent  more  per  pound 
than  other  fowls  will  sell  for,  and  very  large  capons  much 
more  than  that.  The  conditions  for  success  are  the  pos- 
session of  hens  of  a  large  breed,  and  the  use  of  judicious 
crosses  to  produce  quick  growth  with  hardiness  of  con- 
stitution and  aptitude  to  lay  on  flesh. 

A  poultry  producer  of  large  experience  says  :  ^'  Hav 
ing  practiced  the  operation  for  several  years,  the  writ^i? 
(93) 


94  PROFITS   IN"   POULTRY. 

can  truly  say  that  by  using  no  more  care,  and  with 
no  more  skill,  than  is  neeiled  in  operating  upon  a 
male  pig,  not  more  than  one  out  of  30  or  40  fowls  need 
be  lost.  For  several  years  the  writer  has  operated  on 
from  12  to 30  fowls  each  year,  and  the  loss  during  that 
time  has  not  been  more  than  fi\e  or  six  birds  in  all. 
The  operation  is  best  performed  upon  chickens  about  3 
months  ^Id,  although  it  will  succeed,  if  carefully  done> 


Fig.  55.— cAP0^^ZINa  tablk. 

with  the  majority  of  fowls  when  they  are  10  or  12  months 
old.  As  with  many  other  operations,  this  is  one  that 
can  be  learned  most  readily  by  seeing  it  done,  and  we 
advise  those  who  would  undertake  it  to  procure  instruc- 
tion wherever  it  is  available.  Still,  if  one  has  a  little 
confidence,  he  will  meet  with  success  if  the  directions 
here  given  are  carefully  followed.  In  the  first  place,  a 
table  is  needed  in  which  p.  few  screw-eyes  are  inserted 


CAPONIZING— HOW    IT   IS   DONE.  95 

at  convenient  places  ;  these  are  furnished  with  broad 
tapes,  by  which  the  bird  is  securely  held  during  tliQ 
operation.  The  best  plan  for  a  novice  is  to  kill  a  bird 
and  operate  upon  that  first,  in  order  to  learn  the  posi- 
tion of  the  parts.  Lay  the  dead  bird  upon  the  table, 
dispose  it  as  hereafter  described,  and  then  place  the 
screw-eyes  where  they  would  be  needed  to  secure  a  live 
fowl. 

*'  One  or  two  will  be  required  to  hold  the  wings,  and 
one  for  each  leg;  six  will  be  all  that  will  ever  be  neces- 
sary. Place  the  bird  upon  the  table  and  fasten  it  down 
upon  its  left  side,  as  shown  at  Fig.  55,  where  the  rings 
and  tapes  are  seen.  The  spot  where  the  opening  is  to  be 
made  is  shown  by  the  x.     Here  the  feathers  are  plucked, 


Fig  56.— SPRING  HOOK.  Fig.  57.— hook. 

and  an  opening  is  made  through  the  skin  with  a  pair  of 
shart-pointed,  long-bladed  scissors.  We  have  found 
these  better  than  a  knife.  The  skin  is  drawn  to  one  side 
and  an  opening  is  made  with  the  scissors  between  tlie 
lust  two  ribs  for  an  inch  and  a  half  in  length,  great  care 
being  taken  not  to  wound  the  intestines.  The  ribs  are 
then  separated  by  the  spring  hook  (Fig.  56),  so  as  to  ex- 
pose the  inside.  Tlie  intestines  are  gently  moved  out  of 
the  way  with  the  handle  of  a  teaspoon,  and  the  glands 
or  testicles  will  be  seen  attached  to  the  back.  The  tissue 
which  covers  them  is  torn  open  with  the  hook  (Fig.  57) 
aided  by  the  tweezers  (Fig.  58). 

"  The  gland  is  then  grasped  with  the  forceps  (Fig.  59) 
and  the  cord  is  held  by  the  tweezers.     The  gland  is  theo 


98 


PROFITS  IN   POULTRY. 


twisted  off  by  turning  the  forceps ;  and  when  this  has 
been  done,  the  other  one  is  removed  in  the  same  way. 
Care  must  be  taken  not  to  injure  the  blood-vessel  which 
is  connected  with  the  organs,  as  this  is  the  only  seat  of 
danger  in  the  operation,  and  its  rupture  will  generally 
be  fatal.  The  hook  is  then  removed,  and  if  the  skin 
has  been  drawn  backward  at  the  outset  it  will  now  slip 


Fig    58.— TWEEZERS. 

forward  and  cover  the  inner  skin  which  covers  tlie  intes- 
tines, and  close  the  opening.  No  stitching  is  needed. 
A  few  feathers  are  drawn  together  on  each  side  of  the 
opening  and  plastered  down  upon  the  skin  with  the  blood, 
where  they  will  dry  and  form  the  best  possible  covering 
to  the  wound,  which  will  begin  to  heal  at  once.  The 
bird  should  be  fed  with  a  very  little  soft  bread  and  milk 
for  a  few  days   after  the  operation,  but   should  have 


l'liillllllillll!l"!l'lll!lllllllllll-'ill""^^^^r^. 


Fig.  59.— FORCEPS. 


plenty  of  water.  For  two  nights  and  one  day  before  the 
operation  no  food  nor  water  should  be  given  to  the  birds  ; 
this  will  greatly  facilitate  the  work  and  reduce  the 
chances  of  loss.  The  operation,  after  a  few  successful 
trials,  maybe  performed  in  less  than  one  minute,  and  by 
the  use  of  the  rings  and  tapes,  no  assistance  is  needed. 
Capons  may  be  made  to  earn  their  food  by  fostering 
young  chicks,  to  which  business  they  take  very  kindly. 


CAPONIZIXQ — HOW   IT   IS   DOKE. 


97 


To  bring  them  to  their  full  and  most  profitable  size, 
they  should  be  kept  until  the  second  year.  By  giving 
them  corn-meal  steeped  in  warm  milk,  and  providing  a 
warm  house,  they  will  grow  during  the  whole  winter, 
and  their  flesli  will  become  very  white,  sweet,  and  juicy. 
A  good  capon  of  one  of  the  large  breeds  will  weigh  12i 
tc  15  pounds  at  22  months  old,  and  will  bring  at  the 
holiday  season  $2.50  to  $3  each." 


White  Japanese  Bantam. 

A  PAIR  OF  FANCY  FOWLS. 


SUkie. 


CHAPTER  XL 

POULTRY-KEEPING  AS  A  BUSINESS. 

One  newspaper  correspondent  asks  how  many  fowls 
Till  support  a  family  of  six  persons,  as  tbongh  it  was  a 
matter  of  figures,  and  only  necessary  to  procure  a  certain 
number  of  fowls  ana  a  nuase,  and  start  them  laying 
eggs  and  producing  chickens  to  secure  a  permanent  in- 
come.    Now  it  is  quite  sare  to  say  thnt  any  person  wlio 
knows  so  little  about  the  trouble  and  risks  of  poultry- 
keeping  as  this  would  fail  in  it  and  lose  his  money,  un- 
less he  should  start  with  a  dozen  or  two  fowls,  and  gc 
through  an  apprenticeship  to  the  business.     For  a  cer- 
tain class  of  persons  poulti-y-keeping  is  a  very  appro- 
priate business,  and  may  be  made  profitable.      Those 
who  are  possessed  of  plenty  of  patience  and  persever- 
ance, kindness  and  gentleness  of  disposition,  a  scru- 
pulous love  of  order  and  cleanliness,  a  habit  of  close 
observation  and  quick  perception,  and   a  ready  tact  in 
finding  out  the  cause  when  anything  goes  wrong,  and 
in  quickly  remedying  it,  will  generally  succeed  in  keep- 
ing poultry,  while  those  not  so  endowed  will  generally 
fail,  and  should  never  attempt  it.     Again,  one  must  be 
able  to  justly  appreciate  either  the  difficulties  or  ad- 
vantages of  his  location,  such  as  the  character  of  the 
land  and  its  surroundings,  the  supply  of  food  and  the 
available  markets.     It  would  be  folly  to  kee])  fowls  on 
the  borders  of  a  forest  or  the  margin  of  a  swamp,  on 
account  of  the  vermin  which   such   i)laces  shelter;   it 
would  be  a  great  advantage  to  be  located  near  a  number 
of  summer  boarding-houses,  wheie  theie  is  a  good  de- 
mand for  eggs  and  chickens,  or  near  a  large  city,  where 
early  plump  chickens   sell  sometimes  for    50  cents  a 
(98) 


POULTRY-KEEPING   AS   A   BUSINESS.  9& 

pound,  and  where  cheap  food  in  tlie  shape  of  various 
kinds  of  offal  can  be  procuied.  A  want  of  knowledge 
how  to  seize  upon  all  the  advantages  that  may  offer,  or 
to  avoid  the  difficulties  presented,  will  be  fatal  to  suc- 
cess. Upon  the  character  of  the  ground  will  depend 
greatly  the  kind  of  buildings  needed.  Buildings  suit- 
able for  flocks  of  poultry  kept  for  busine^^s  and  profit^ 
where  the  available  ground  is  of  small  extent,  are  shown 
in  other  chapters.  The  crops  must  be  raised  for  food 
or  shelter  for  the  chickens,  and  to  encourage  the  i)resence 
of  insects,  upon  which  the  young  chicks  may  feed. 
Sheltered  by  the  rows  of  corn-stalks,  or  the  stalks  of  rye 
or  potatoes,  the  chicks  are  safe  from  hawks,  which  will 
not  swoop  down  upon  them  except  in  clear  ground. 
The  coops  are  ke[)t  in  or  near  this  plot,  being  moved 
daily  to  fresh  gi-ound.  The  chickens  are  kept  busy 
scratching  in  the  loose  ground,  and  there  are  few 
potatoes  raised  but  what  are  scratched  out  and  eaten 
by  them.  This  furnishes  them  with  cm[)loyment  and 
with  some  wholesome  food,  and  it  is  for  this  purpose 
alone  they  are  planted.  If  the  owner  of  such  a  chicken 
farm  is  a  gardener  or  florist,  and  his  wife  manages  the 
poultry  part  of  the  business,  producing  every  j-ear  two 
or  three  hundred  ]>airs  of  chickens  for  market,  besides 
eggs  and  old  fowls,  success  may  be  deemed  reasonably 
certain. 


MONEY   MADE   BY    POULTRY   KEEPING. 

It  seems  that  the  ititerest  in  poultry  is  increasing,  and 
that  more  poultry  keepers,  instead  of  being  absorbed  by 
the  insane  idea  that  every  one  is  going  to  get  rich  by 
selling  fancy  eggs  at  83  a  dozen,  or  poultry  ready  to  lay 
at  13  to  $5  a  piece,  are  giving  attention  to  raising  eggs 
m  winter,  broilers  in  spring  and  summer,  fat  pullets  in 
autumn,  and  capons  in  winter.     In  these  products  thwre 


100  PROFITS,  IN  POULTRY. 

is  steady  and  sure  profit.  Of  course  a  few  will  succeed 
as  breeders  of  fancy  fowls,  but  the  number  is  limited, 
and  they  must  have  good  judgment  and  perceptions, 
with  persistence  and  perseverance. 


ADVANTAGE   OF  CROSS  BREEDINQ. 

What  breeds  to  cross  is  a  problem  which  has  not  yet 
been  solved.  Asiatic  fowls  were  bred  pure,  and  also 
mated  with  Plymouth  Rocks,  which  itself  is  a  recog- 
nized cross-breed,  bat  an  established  one.  The  result 
was  that  the  cross-breed  pullets  and  cockerels  are  several 
pounds  heavier  than  the  Asiatic  pure-bred  ones,  which 
have  had  equally  good  care,  feed,  and  other  conditions 
of  growth.  Those  cross-bred  chickens,  instead  of  mak- 
ing a  great  growth  of  stilts  at  first,  and  subsequently 
laying  a  modicum  of  flesh  and  fat  upon  them,  are 
always  ready  for  the  table,  and  profitable  to  send  to 
market,  after  they  are  as  large  as  quails.  The  first  cross 
makes,  as  a  rule,  the  greatest  improvement  upon  the 
parent  breeds,  and  a  number  of  practical  questions  come 
up,  in  regard  to  the  subject  of  poultry  raising,  with  the 
view  simply  to  produce  the  largest  amount  of  meat 
which  will  bring  the  highest  price  in  the  market.  For 
instance,  as  in  tlie  crossing  of  Brahmas  and  Plymouth 
Eocks,  or  any  Asiatics,  with  games,  should  the  hens  be 
of  the  larger  breed,  or  the  reverse  ?  Which  breed  a 
crossed  will  develop  the  greatest  early  maturity  ?  The 
greatest  weight  at  the  most  profitable  ages  ?  The  great 
est  weight  and  plumpness  at  the  best  market  periods  ? 
Which  makes  the  best  capons  ?  There  have  been  a 
good  many  half-made  effoits  to  solve  these  and  kindred 
problems,  but  it  can  hardly  be  said  that  definite  conclu' 
sions  have  been  arrived  at. 


CHAPTER  Xir. 

HINTS  ABOUT  MANAGEMENT. 

COMMON   SENSE   IN   THE   POULTRY-YARD. 

The  *' poultry"  that  everybody  keeps  are  technically 
designated  *'  Fowls,"  or  ''  B:irn-door  Fowls."  As  a  rule 
they  are  kept  in  small  Hocks,  fed  chiefly  upon  what  no 
farmer  misses.  On  most  farms  a  flock  of  twelve  to  forty 
hens  will  pick  up  a  living  without  receiving  a  particle 
of  grain  from  May  to  October,  including  both  months. 
Their  food  consists  of  insects,  seeds,  and  grass  or  weeds  ; 
they  need  fresh  water  besides.  What  wonder  is  it  that 
fowls  thus  kept  are  demonstrably  more  profitable  than 
any  class  of  stock,  or  any  crop  on  the  farm? 

This  is  the  best  way  to  keep  fowls,  provided  they  can 
be  induced  to  lay  where  their  eggs  can  be  found  while 
fresh.  To  accomplish  this  a  house  of  some  kind  is 
needed  where  the  fowls  may  be  shut  in  occasionally  for 
a  few  days  at  a  time,  so  as  to  make  them  roost  and  lay 
in  convenient  places.  If  fowls  can  roost  in  the  trees, 
lay  all  over  the  farm,  and  'Must''  themselves  in  the 
road,  they  will  almost  surely  be  healthy,  lay  a  great 
many  eggs,  and  keep  in  good  condition.  Besides,  every 
now  and  then  a  hen  will  unexpectedly  appear  with  s, 
brood  of  ten  or  a  dozen  chicks,  hatched  under  some  bush 
where  she  had  ''stolen"  her  nest  and  done  her  hatching. 
That  is  all  very  well,  so  far  as  the  hen  is  concerned,  but 
no  one  wants  it  to  happen.  We  wish  the  hens  to  lay 
and  sit  where  we  can  put  what  eggs  we  please  undei 
them  for  hatching— and,  what  is  still  more  important, 
we  wish  to  be  able  to  collect  the  eggs  for  use  or  for  sale 
daily,  A  fresh  egg  is  a  joy,  a  delight,  a  good  gift  of 
Heaven — a  pretiy  good  egg  is  an  abomination-  Ao 
eggy  to  be  fit  to  eat,  or  for  sale,  moat  bo  fresh  h^winci  » 
(101) 


102  PROFITS  IN   POULTRY. 

peradventure,  and  utterly  untainted  with  a  suspicion  of 
having  been  brooded  or  woathoi'ed.  For  this  reason  it 
is  a  most  untidy  thing  to  use  natural  nest-eggs.  'J'lic 
nest-egg,  after  a  while,  is  almost  surely  gathered,  and  of 
course  is  not  ''right/* 

Tiie  trouble  about  fowl-houses,  even  with  liberal  yards, 
is  that  fowls  do  not  do  well  constantly  confined.  The 
number  of  eggs  falls  off,  and  the  fowls  become  subject 
to  disease,  and  especially  to  vermin — lice.  All  poultry- 
houses  are  liable  to  become  thus  infested,  and  the  only 
cure  and  preventive  is  dnst,  and  dustiness.  It  is  best  to 
provide  extensive  dusting-boxes — not  out-of-doors  some- 
where, or  under  a  cow-shed,  where  the  fresh  winds  will 
carry  off  the  stifling  dust  rendered  disgusting  by  its 
**henny"  smell  ;  but  in  the  house  itself,  so  that  the  at- 
mosphere of  the  entire  establishment  will  become  thus 
dust-laden  and  o])pressive.  Dust  will  settle  everywhere, 
and  one  entering  will  need  a  white  coat  as  much  as 
does  a  miller.  The  hens  will  revel  in  the  dust,  however, 
and  it  will  keep  the  lice  down  if  not  exterminate  them. 

The  hens  not  only  enjoy  it,  but  dust  is  a  necessity  and 
a  luxury  to  them,  just  as  a  morning  bath  is  to  civilized 
man.  The  dusting-box  is  their  toilet-table — in  fact, 
bath-tub,  wash-bowl  and  pitcher,  sponge  and  brushes 
and  soap,  and  it  gives  health  and  long  life  as  surely  as 
the  free  use  of  water  does  to  human  beings. 

As  to  feed — if  fowls  are  confined  they  lose  a  great 
variety  of  food  which  must  be,  in  some  way,  made  up 
to  them.  When  we  depart  from  a  close  following  after 
nature,  Ave  begin  to  complicate  matters.  AVatch  a  hen 
as  she  trips  picking  about:  now  she  takes  a  bit  of  grass 
or  other  greens  ;  now  she  strips  the  seeds  out  of  the 
seed-pod  of  some  weed  ;  now  she  makes  a  vigorous  dive 
after  an  insect,  and  so  on  all  day  she  scratches  and  for- 
ages. So  a  variety  is  essential  to  the  health  of  fowls  in 
confinement.     They  need  grain  and  soft  food,  chopped 


HINTS   ABOUT  MANAGEMENT.  103 

scraps,  or  other  flesh  diet,  and  some  grass,  or  other 
greens  which  they  like— such  as  lettuce  or  cabbages. 
They  must  have  plastering,  oyster-shells  pounded  fine, 
or  some  other  source  of  lime,  besides  fresh  water  con- 
stantly. 

Better  than  all,  they  need  an  afternoon  run,  and  9 
chance  to  scratch  and  pick  in  the  door-yard,  road,  and 
barn-yard,  if  there  be  one.  Here  let  us  protest  against 
hens  being  made  use  of  as  scavengers  for  picking  up  and 
cleaning  up  filth  about  the  back-door.  There  is  no  bet- 
ter habit  for  farmer  folks  to  cultivate  in  regard  to  poul- 
try than  on  every  occasion  to  drive  them  away  from  the 
kitchen  door,  and  never  to  throw  out  anything  that  they 
can  eat  anywhere  near  the  house.  The  practice  of  hav- 
ing a  slop-hole — or  spot  near  the  back  door  where  dish- 
water and  other  *^  slops,"  containing  more  or  less  that 
hens  will  eat,  are  thrown — is  a  filthy  one  at  best.  All 
sucli  water  should  be  thrown  upon  the  dung-hill  or  com- 
post heap.  Here  the  hens  may  pick  up  many  a  crumb, 
and  the  manure  will  be  greatly  benefited. 

In  the  matter  of  varieties  the  fancy  breeds  are  best 
let  alonejby  any  one  who  does  not  make  a  business  or  a 
pastime  of  poultry-keeping.  It  is  very  pleasant  for  a 
person  who  keeps  but  a  dozen  or  twenty  hens  to  have 
them  of  some  choice  breed,  and  to  take  great  pains  with 
them;  studying  into  their  habits,  their  ''points,"  and 
all  that.  But  few  persons  have  either  the  taste  or  in- 
clination to  be  successful  breeders;  so,  as  a  rule,  it  is  best 
to  keep  common  or  mixed  hens,  but  a  full-blooded  cock 
of  one  of  the  best  breeds. 

For  general  use  most  persons  who  have  had  experience 
will  agree  that  the  Plymouth  Rock  fowls  are  excellent, 
and  either  these  or  the  Wyandottes,  or  one  of  the  Asiatic 
breeds,  are  to  be  recommended  if  a  pure  breed  of  fowls 
is  desired  for  eggs,  broilers,  capons,  and  fat  cockerels 
and  pullets.     For  eggs  alone,  the  White  Leghorns  are 


104  PROFITS   IN   POULTRY. 

preferable;  but  they  are  neither  economical  for  the  tablt, 
nor  are  they  to  be  depended  upon  as  sitters  and  mothers. 
It  is  an  excellent  plan  to  use  full-blooded  cocks,  making 
a  change,  not  of  cocks  alone,  but  of  the  breed,  every  two 
years.  Thus  a  recent  writer,  speaking  of  his  own  practice, 
says:  **A  stock  of  Light  Brahmas  were  bred  with  a 
Dorking  cock  two  years,  then  with  Plymouth  Rock 
cocks,  and  now  I  shall  probably  take  a  Brahma  cross  in 
the  hope  of  effectually  eradicating  the  tendency  to  throw 
pink-legged  chicks,  a  relic  of  the  Dorking  cross,  and 
black  ones,  which  come  from  the  Plymouth  Rocks. 
After  that  I  shall  recur  to  the  last-named  variety,  as  I 
find  it  gives  me  earlier  and  better  broilers,  plenty  of 
eggs,  and  fowls  always  fit  for  the  table." 


SALT  IN  THE  RATION  FOE  POULTRY. 

There  is  a  prevalent  notion  that  salt  causes  the 
feathers  of  fowls,  or  perhaps  of  the  feathered  tribes  in 
general,  to  fall  out.  This,  we  believe  is  well  founded. 
Certainly,  excess  of  this  condiment  should  be  avoided. 
There  appears  to  be  some  connection  between  salt  and 
feathers.  Feather-eating  fowls  are  often  cured  of  the 
tendency  by  adding  salt  to  their  food,  and  a  small  quan- 
tity of  salt  in  the  ration  promotes,  or  is  supposed  to  pro- 
mote, the  production  of  the  new  crop  of  feathers  at 
moulting-time.  This  supposed  effect  may  be  simply  the 
loosening  of  the  old  feathers.  The  result,  as  promotive 
of  moulting,  would  be  the  same.  Salt  is  a  very  impor- 
tant ingredient  in  the  ration  of  pigeons,  and  where  these 
birds  are  confined  without  it,  they  are  never  so  thrifty. 
It  is  natural,  then,  to  conclude  that  it  is  valuable  in  the 
food  of  other  birds,  and  especially  for  barn-door  fowls-. 
The  earlier  old  fowls  are  out  of  their  moult  and  in  fuU 


HINTS   ABOUT  MANAGEMENT.  105 

plumage,  the  sooner  will  they  begin  to  lay  in  the  autumn. 
Pullets  usually  begin  to  lay  as  soon  as  they  are  com- 
pletely plumed  as  adult  fowls.  It  is  worth  while,  there- 
fore, to  encounige  moulting  in  every  way,  giving  them 
exercise,  insect  food,  or  fisli  in  their  ration,  with  ground 
bone,  ground  oyster-sliell,  and  sound  grain.  A  table- 
spoonful  of  fine  salt  in  tiie  soft  feed,  given  daily  to  a 
flock  of  twenty  hens,  will  be  a  fair  allowance.  Fowls  do 
not  depend  upon  this  for  the  salt  which  their  bodies  and 
feathers  contain,  for  either  the  material  itself,  or  the 
elements  of  which  it  is  composed,  exist  to  a  greater  or 
less  extent  in  almost  all  the  food  they  eat  and  the  water 
tliey  drink;  and  what  we  do  by  giving  them  salt  is  simply 
to  increase  the  supply. 


GREEN   FOOD   FOR   FOWLS. 

Fowls  cannot  be  kept  healthy  without  a  good  range, 
or  a  supply  of  ^i-een  food  in  their  yards.  An  excellent 
plan  is,  to  have  a  roomy  yard  provided  for  them,  and 
plant  it  with  plum  or  dwarf  pear  trees.  Plum-trees  are 
very  little  troubled  by  cnrculios  when  planted  in  a 
chicken-yard,  and  good  crops  of  fruit  are  secured,  bar- 
ring accidents  of  weather  at  the  blooming  season.  The 
yard  is  divided  into  two  parts;  one  is  used  for  a  month, 
while  the  other  is  growing  up  with  some  green  crop,  as 
turnips,  oats,  peas,  rape,  or  mustard,  which  are  very  ac- 
ceptable to  the  fowls.  This  yard  is  then  used,  and  the 
other  is  plowed  and  immediately  sown.  This  keeps  the 
ground  clean,  provides  suitable  food,  and  avoids  most 
effectively  the  troublesome  disease  known  as  gapes;  the 
fatal  cholera  is  also  evaded  by  this  management;  thp 
health  being  improved,  more  eggs  will  be  laid. 


106  PROFITS  IN   POULTEY, 


CHARCOAL  AND  STIMULANTS. 

PoultJ-y  in  domestication  are  not  in  a  natural  condition. 
Tlieir  diet  is  more  or  less  restricted  in  variety,  and  that 
wliicli  tliey  have  is  frequently  of  a  character  to  fatten 
rather  than  to  i)romote  growth  or  egg-laying.  This  may 
be  in  a  fneasuie  counteracted  by  condimental  food  or 
stimulants.  Before  such  measures  are  taken  the  poultry- 
raiser  should  ])rovide  everything  else  necessary  or  de- 
sirable— grain  in  variety,  broken  bones,  oyster-shells  or 
other  form  of  lime,  green  food  of  some  kind,  cabbage  or 
roots,  gravel,  and  a  dry-dusting  box;  besides,  pure  water; 
and  if  milk  or  buttermilk  can  be  had,  a  trough  for  that 
should  be  provided. 

Stimulants  must  be  regarded  not  as  food,  but  as 
medicine,  used  sparingly,  and  never  daily.  One  mess  of 
stimulating  food  once  in  two  or  three  days  is  enough. 

Charcoal  should  be  a  stand-by.  It  defends  against 
disease,  kce})s  up  the  tone  of  the  system,  aids  digestion, 
and  promotes  laying.  Feed  it  powdered,  and  mix  it  up 
with  wheat  bran  .-ind  Indian  meal.  Add  to  this  mixture  a 
neaping  table-spoonful  of  powdered  Cayenne  pepper  for  a 
dozen  fowls,  given  every  third  day,  or  every  second  day 
in  a  cold  snap,  and  continued  for  about  ten  days  or  two 
weeks,  now  and  again,  is  promotive  of  laying  and  of 
health.  This  soft  feed  may  be  mixed  with  hot  boiled 
potatoes,  and  fed  either  in  the  morning  or  at  noon. 
Besides  the  hard  grain  fed  at  evening  regularly,  so  that 
the  fowls  or  other  poultry  may  go  to  roost  with  full 
crops,  and  a  little  wheat  scattered  among  leaves  or  straw 
CO  make  them  scratch  for  exercise,  they  will  need  little 
else. 


(107) 


HINTS  ABOUT  MANAGEMENT.  109 


SPECIAL   FEED   CROPS   FOR   POULTRY, 

Every  poultry-breeder  understands  the  value  of  hay- 
'ng  a  variety  of  food,  and  that  it  is  essential  for  the 
health  of  the  fowls  and  the  production  of  fertile  eggs 
from  which  he  can  expect  strong,  healthy  chickens. 
One  can  imagine  the  result  to  a  community  who  would 
try  to  live  exclusively  on  corn;  yet  probably  nine  out  of 
ten  who  raise  poultry  think  their  duty  done  when  they 
have  scattered  before  them  their  quart  of  corn  and  gath- 
ered the  eggs.  This  treatment  may  appear  to  fulfill  all 
necessary  obligations  when  fowls  can  have  unrestricted 
range  through  the  summer  season,  as  nature  seems  to 
provide  means  for  sustaining  life  for  feathered  as  well 
as  human  tramps.  The  necessity  of  providing  corn, 
sometimes  with  wheat  and  oats  for  winter  food,  is  gen- 
erally understood;  but  if  to  these  were  added  a  supply  of 
the  other  grains  and  vegetables  of  wliich  fowls  are  fond, 
we  would  not  hear  so  much  complaint  as  now  of  stock 
*' running  out"  and  producing  nothing  but  scallions. 

As  to  the  special  grains,  we  may  name  buckwheat  as 
one  of  the  most  valuable  for  the  production  of  eggs. 
Sunflower-seeds  should  also  be  included  in  the  bill  of 
fare  of  all  well-regulated  poultry-yards.  The  large 
amount  of  oil  they  contain  seems  to  be  especialy  valu- 
able for  young,  growing  chickens.  They  also  give  a 
gloss  and  brilliancy  to  the  feathers  probably  unequaled 
by  any  other  food.  Even  when  fed  in  large  quantities, 
no  bad  effects  follow,  as  the  husk  or  shell  muLt  be  taken 
with  the  meat.  An  experiment  was  tried,  one  winter, 
by  an  observing  poultryman  with  two  flocks,  one  of  five 
pullets  and  a  cockerel  of  Plymouth  Rocks,  the  other  of 
twelve  pullets  and  a  cock  of  Light  Brahmas,  these  lat- 
ter having  a  well-appointed  house,  with  all  of  the 
"modern    improvements,"— sunlight,    dust-bath,    etc. 


110  PROFITS   IN   POULTRY. 

The  former  were  in  a  small  coop  about  four  feet  square^ 
with  a  covered  run  formed  by  throwing  cornstalks  on 
some  poles,  and  setting  a  hot-bed  sash  up  against  the 
south  side.  The  food  for  the  two  coops  was  scalded 
Indian  meal.  They  were  both  fed  from  the  same  dish, 
and  in  proportion  according  to  their  numbers.  The 
Plymouth  Rocks  laid  well,  and  gained  in  flesh  all  win- 
ter. The  Brahmas  '*  went  back,"  both  in  eggs  and  in 
flesh.  The  reason  was  that  the  former  had  the  strip- 
pings  from  the  cornstalks  to  help  in  the  assimilation  of 
their  food,  which  the  latter  did  not  have.  This  proved 
conckisively  that  some  such  coarse  food  must  be  pro- 
vided if  we  would  have  the  fowls  thrive.  Well-cured 
green  cornstalks,  and  young,  tender  grass  and  clover 
should  be  provided  for  poultry  as  regularly  as  hay  for 
other  stock. 

The  soft  or  poor  heads  of  cabbages,  stored  by  them- 
selves, probably  are  the  cheapest  and  most  easily  ob- 
tained green  food  for  poultry  during  winter.  Two  or 
three  heads  hung  so  that  the  fowls  can  easily  reach 
them,  around  the  sides  of  their  coop,  and  renewed  when 
necessary,  will  well  repay  the  trouble.  If  one  is  going 
extensively  into  the  raising  of  young  chickens  for  an 
early  market,  it  will  pay  to  sow  lettuce-seed  in  a  box, 
and  place  it  in  a  warm,  sunny  window.  The  young  and 
tender  leaves  are  easily  grown,  and  will  add  greatly  to 
the  health  and  growth  of  the  chickens.  Onions  should 
also  be  grown  and  kept  for  feeding.  They  are  by  many 
considered  as  a  remedy  for  the  chicken-cholei'a.  If 
chopped  moderately  fine,  they  will  be  eagerly  consumed 
by  fowls.  Tobacco  should  also  be  grown  by  every  poul- 
tryman  who  wishes  to  keep  his  stock  free  from  parasitic 
pests.  Pull  the  plants  before  frost,  and  hang  them  in 
the  barn  or  shed  to  dry.  A  handful  of  the  leaves  in  the 
nests  of  sitting  hens,  particularly,  will  add  a  great  deal 
to  their  comfort,  and  more  to  that  of  their  young.     It 


(Ill) 


HINTS   ABOUT   MANAGEMENT.  113 

makes  no  difference  "whether  the  tobacco  is  ripe  or  not 
before  pulling.      Hemp-seed  will    be  found  useful  for 
young   and   valuable  chickens,  but   the  sunflower  is  a 
go  d  substitute,  and  much  more  cheaply  raised.     Pep- 
pers are   a  most   useful   condiment   during  the  winter 
months,   helping   greatly   in    the    pioduction   of    eggs 
through   the  cold  weither.     A  sma  1  number  of  plants 
of  the  long  led  \aiitty  wiil  produce  a  plentiful  supply, 
much   cheaper   and    purer  than   the   ordinary  ground 
cayenne   of  the  stores.      Use  them  in  connection  with 
po'.atoes  and  meal.     Set  the  potatoes  on  the  s'.ove  after 
supper,  and  boil  them  until  soft.     Set  them  on  again 
when  the  fire  is  staited  in  the  morning,  and  bring  to  a 
boil ;  pour  off  the  water,  add  in  one  or  two  chopped 
pepper-pods,  and  then  add  meal,  meal  and  bran,  or  corn 
and  oats  ground  togethi  r.     Mash  all  together,  and  make 
a  firm,    almost  crumbly,  mass.     This  is  suitable  for  a 
morning  meal,  but  not  for  night.     Beans  well  cooked, 
either  whole  or  ground,  will  help  fill  up  the  list  of  foods. 
Rape-seed  is   easily  raised,   and   would   be   useful  for 
choice  young  chickens.      Seeds  of  the  common  millet, 
golden   millet,    sorghum,   and    broom-corn   will    make 
a  vaiiety  in   the  libt  of  good   cheap  foods.     Egyptian 
corn,    a  kind   of    sorghum,   is  valuable   for  young  or 
old  fowls.     It  is  raised  as  easily  as  corn,  and  will  pro- 
duce bountifully.     Barley,  rye,  and  oats  are  well  known 
to  be  acceptable  to  the  inhabitants  of  the  poultry-yard. 


WINTERING   FOWIiS   IN   COLD  LATITUDES. 

Extreme  care  with  poultry  is  necessary  in  cold  lati- 
tudes to  prevent  many  frozen  feef,  and  even  great  loss  of 
life  during  the  cold  ^\eather,  and  it  not  unfrequently 
happens  that  entire  flocks  are  frozen  to  death.    Hence, 


114  PROFITS   IN   POULTRY. 

keeping  fowls  in  winter   means  simply  keeping  thee? 
alive  and  well  until  the  spring;  eggs  are  hardly  expected. 
First,  prepare  a  warm  place,  well  secured  from  cold 
winds  and  shifting  snow.     A  corner  in  the  stable  is  per- 
haps best,  as  the  warmth  of  the  stock  in  the  stable  is  a 
great  help  to  the  chickens.     But  an  independent  fowl- 
house  may  be  made,  by  digging  a  cellar,  say  eight  by  ten 
feet,  and  three  feet  deep.     Build  a  sod  wall  three  feet 
thick  and  five  or  six  feet  high  around  the  excavation, 
with  a  door  in    the  east  and  a   window  in  the  south 
side.     The  window  should  be  double,  with  one  sash  at 
the  outside  and  another  on  the  inside  of  the  wall.  Around 
the  door,  build  an  entry  or  vestibule  of  sod,  with  its  door 
opening  outward.     Plaster  all  these  Avails  upon  the  in- 
side.     The  earth  taken  from   the  cellar,   mixed   with 
water,  will  answer  to  plaster  with,  and  the  whole  can  be 
done  in  a  short  time.     The  first  coat   will  crack;  the 
second  coat  should  be  very  thin.     The  cover  or  roof  may 
be  made  of  poles  and  straw.     If  the  poles  are  strong 
)nongh,  some  earth  should  ho  put  over  the  straw,  to 
make  the  roof  warmer.     The  i)erches  should  be  made 
low,  and  stationary  strips  arranged,  so  that  the  fowls  can 
find  their   way  to   the  perch,    even   during  the  dark, 
stormy  weather.     Jn  the  second  place,  the  feed  must  be 
so  arranged  that  each  fowl  can  both  find  and  eat  it  in 
the  dark.     To  -^e^Aire  this  end,  take  a  board,  one  foot 
wide  and  four  feet  long;  around  this  nail  four  strips 
three  inches  wide;  two  of  these  strips  should  be  four 
feet  long  and  the  other  two  fourteen  inches  long,  so  as 
to  form  a  box  four  feet  long  by  twelve  inches  wide  and 
two   inches   deep.      Next,  cut  laths   into   three  equal 
parts,  and  nail  them  perpendicularly  around  this  box, 
two   inches  apart.     Secure  the  tops  by  nailing  around 
the  outside  of  a  similar  board  to  the  bottom,  leaving  an 
opening  to  put  in  the  feed.     TMie  feed  should  always  be 
placed  in  this  box,  and  the  box  should  always  be  kept  in 


HINTS   ABOUT  MANAGEMEin?.  115 

one  position,  so  it  may  be  as  easily  found  during  a  storm 
as  on  a  briglit  day.  Plenty  of  food,  such  as  the  fowls  can 
eat,  without  seeing  it,  should  always  be  kept  in  the  box. 
A  vessel  of  milk- warm  water  should  be  set  in  the  box 
each  day,  but  removed  before  any  ice  is  formed  therein. 
A  wire  screen,  or  one  made  of  slats,  may  be  placed  un- 
der the  perch,  to  keep  the  fowls  from  wjilking  in  the 
droppings,  as  it  isvery  essential  that  they  keep  their  feet 
dry.  When  the  weather  is  pleasant,  let  the  chickens 
out  into  the  fresh  air  awhile  each  day,  but  keep  them 
out  of  the  snow.  Wheat  and  screenings  may  well  be 
kept,  say  an  inch  deep,  all  the  time  at  the  bottom  of 
the  feed-box,  whatever  other  kind  of  feed  may  be  given 
extra. 


SELECTING,    SELLING,    ETC. 

Before  a  fowl  is  sold,  a  lot  of  the  best  pullets  should 
be  picked  out,  which,  with  the  pullets  kept  the  pre- 
vious winter,  will  make  up  the  regular  flock.  The  two- 
year-old  hens  should  be  sold  in  the  spring,  as  soon  as 
eggs  become  cheap;  they  sell  better  at  that  time  than  at 
any  other.  A  hen  has  seen  her  best  laying  days  when 
bhe  has  completed  her  second  year.  If  eggs  ai'e  the  chief 
object  in  view,  the  cockerels  and  sui-plus  pullets  should 
be  sold  as  early  as  possible.  The  pullets  kept  for  winter 
layers  should  be  well  fed  and  brought  to  maturity  as 
rapidly  as  possible,  and  they  will  begin  laying  in  October; 
and  if  they  are  cared  for  as  herein  advised,  will  lay 
steadily  all  winter. 


EGGS  IN  WINTER. 

Winter  is   the  very   time  when   eggs  are  worth    the 
most,  when  hens  want  to  lay  as  much  or  more  than  they 


116  PROFITS  IN  POULTRY. 

do  at  auy  other  time,  and  when  they  are  r^ot  allowed  to 
do  so  by  most  poultry-keepers,  ."^olks  think  there  is  a 
great  mystery  about  making  hens  lay  in  winter.  There 
IS  none;  jin\  body  can  do  it;  that  is,  the  hens  will  lay 
it  you  let  ihcm.  Tiiey  bear  a  good  deal  of  cold  in  the 
sunshine,  and  even  freeze  their  combs  and  toes,  and  yet 
will  not  stop  laying  nltogether  if  they  can  sleep  warm. 
Now  do  not  begin  to  plan  setting  up  a  stove  in  the  hen- 
house, or  introducing  stcam-ijipus.  Artificial  heat  is 
not  poisonous  perha[)S,  but  very  nearly  so,  to  chickens. 
They  are  warm  themselves,  and  need  only  to  be  crowded 
on  their  roosts,  with  the  roosts  all  on  one  level.  The  ceil- 
ing of  the  roosting-room  should  be  only  a  few  feet  above 
the  fowls'  heads,  and  provided  with  ventilation  from  the 
floor  if  possible.  Give  them  very  close  quarters,  with  no 
draughts  of  cold  air,  and  clean  out  under  the  roosts  every 
morning,  not  excepting  Sundays.  The  combs  will  then 
redden  up,  and  eggs  will  be  plenty  on  less  feed  than 
usual.  It  must  not  be  corn,  however,  or  only  a  small 
percentage  of  it,  for  this  will  make  them  too  fat  to  lay 
well  if  they  sleep  warm. 

A  capital  way  to  arrange  a  hen-house  for  winter  is  to 
make  a  ceiling  of  rails  about  six  feet  above  the  floor,  cov- 
ering the  rails  with  salt  hay,  or  coarse  swamp  hay  of  any 
kind.  The  roosts  should  be  about  three  feet  high  above 
the  floor,  and  movable,  so  that  they  may  be  kept  per- 
fectly clean.  For  small  flocks  of  thirty  to  fifty  hens,  it 
is  little  trouble  to  take  the  roosts  down  every  morning 
when  the  floor  is  cleaned,  and  replace  them  at  night.  It 
removes  from  lazy  fowls  the  temptation  to  sit  in  idlenesf 
on  the  roost  for  half  the  day. 


HINTS   ABOUT   MANAGEMENT^  117 


TREVENTION   AGAINST   LICE. 

Almost  all  poultry  are  lousy,  more  or  less.  ^'  A.  B." 
otiys:  good  urrangcincnts  for  dusting  will  always  keep  the 
lice  ill  check.  Tiie  small  lien  louse  moves  along  the 
roosts  and  sides  of  the  building  several  feet,  and  some- 
times annoys  cattle  and  horses,  but  the  trouble  to  them  is 
quite  temporary.  If  the  fowls  are  free  from  them,  they 
will  leave  other  stock  at  once.  Roosts  ought  always  to  be 
removable,  so  that  they  can  be  scra[>ed  and  washed  with 
kerosene.  I  find  kerosene  or  crude  petroleum  an  excel- 
lent addition  to  whitewash.  This  treatment,  with  a  good 
dusting-box  for  the  fowls,  in  which  there  may  be  occa- 
sionally thrown  a  pailful  of  wood  ashes  and  a  pound  of 
flowers  of  sulphur,  will  keep  lice  effectually  in  check. 
Horses  and  cattle  in  adjoining  apartments,  Tvith  only 
loose  board  partitions  separating  them  from  the  poultry- 
house,  will  not  be  seriously  troubled  by  the  vermin. 


A  poultryman's  crook. 

J.  L.  Cunningham,  Gonzales  Co.,  Texas,  writes  us: 
It  is  often  troublesome  to  catch  one  out  of  a  number 
of  fowls  in  a  coop.  To  save  time  and  labor  in  such  a 
case,  I  make  use  of  an  instrument  like  the  one  here 
figured.     A  small  rod,  three  fourths  of  an  inch  in  diam- 


Fig.  61.— HOOK  FOR  CATCHING  POULTRY. 

eter  and  three  or  four  feet  long,  is  provided  with  a  fer- 
rule at  one  end.  A  stout,  medium-sized  wire,  about  one 
foot  long,  is  bent  at  one  end,  and  the  long  end  of  the 
wire  inserted  firmly  into  the  ferruled  end  of  the  rod. 
Then  by  reaching  into  the  coop  of  fowls  with  the  rod, 
the  one  desired  may  6e  caught  by  the  foot,  and  gently 


118  PROFITS  IN   POULTRY. 

drawL.  within  reach.  I  do  not  think  theahove  invention 
has  ever  been  patentee,  and  it  is  too  good  to  keep.  By 
its  use  one  person  may  handle  a  coop  of  fowls,  which 
without  it  would  require  at  least  two  or  three  persons  to 
accomplish. 


PASTURING   POULTRY. 

The  farmer  whose  acres  are  broad  can  enclose  his  gar- 
den with  a  fence,  and  let  the  poultry  run  at  will,  but 
villagers  and  suburban  residents,  living  on  small  lots, 
raust  enclose  their  chickens  if  they  desire  to  cultivate 
either  a  garden  or  the  good  will  of  their  neighbors. 
During  the  spring  and  summer  months  it  is  necessary 
that  chickens  have  a  supply  of  fresh,  tender,  green  food, 
if  kept  in  a  healthy,  growing  condition.  They  cannot 
eat  grass  when  it  is  tall  enough  to  mow,  and  the  refuse 
of  the  garden  is  little  bettor  than  husks.  A  good  plan 
is  to  pasture  the  chickens.  Make  a  wire  cage,  put  it  on 
wheels  having  flanges,  lay  a  track  for  the  wheels  to  run 
on,  and  sow  oats  between.  The  frame  is  three  feet  high, 
six  feet  wide,  and  eight  long.  The  upper  part  is  2 
by  2-inch  pine ;  the  sills  2  by  4  inches.  The  wheels 
are  sawed  from  2-inch  oak  pli^^nk,  and  turn  on  1-inch 
bolts.  The  flanges  are  1-inch  stuff,  nailed  to  the 
wheels.  The  track  is  2  by  2-ineli  stuff  laid  on  the 
ground,  the  strips  being  thrown  on  top  as  the  cage  passes 
along.  Wire  half  the  thickness  of  fence  wire  is  strong 
enough.  The  soil  between  the  rails  should  be  worked 
over,  and  sown  with  oats  early  in  the  spring  and  in  suc- 
cessive sowings.  When  an  inch  high  it  will  do  to  pas- 
ture. Have  a  small  door  in  the  poultry  yard  to  match 
the  one  in  the  cage.  Half  an  hour's  pasturing  each  day 
will  do  the  chickens  more  good  than  any  amount  of 
green  stuff  thrown  to  them.  When  the  crop  seems  ex- 
hausted, let  the  fowls  scratch  it  over  ;  then  sow  again. 


HINTS  ABOUT   MANAGEMENT.  119 


HOW   TO   GET   LARGE   BIRDS. 

Many  purchasers  of  fine  stock,  or  of  their  immediate 
descendants,  fail  to  secure  as  fine  birds  as  the  seller  raises, 
and  are  unhappy.  They  hear  of  eighteen-pound  light  or 
dark  Brahma  cocks,  and  twelve-pound  hens  of  some  noted 
breeder,  or  of  mammoth  bronze  turkeys  weighing  sixty 
or  nioie  pounds  to  the  pair.  They  order  tlie  eggs  or 
young  birds  of  such  stock,  hand  them  over  to  some  ser- 
vant or  neighbor,  who  is  not  skilled  in  breeding,  feeds 
irrcguhirly,  or  regularly  stints  them,  and  at  the  end  of 
six  months  wonder  that  they  Iiave  not  first-class  birds, 
equal  to  tlie  advertisement.  They  think  they  have  been 
cheated,  and  set  down  the  breeder  as  a  rogue.  Thero 
are  men,  no  doubt,  in  the  poultry  business  who  cannot  be 
trusted,  but  there  are  also  a  large  number  of  men  who 
have  brought  capital,  skill,  and  integrity  to  their  busi- 
ness, and  who  would  not  knowingly  let  a  poor  fowl  go 
from  their  yards.  They  sell,  uniformly,  stock  true  to 
name,  but  at  so  early  an  uge  that,  the  development  does 
not  always  answer  expectations.  A  turkey  does  not  get 
its  full  growth  until  tlie  third  year,  but  most  of  them  are 
sold  at  from  four  to  eight  months.  Ducks  and  hens  are 
not  fully  developed  until  the  second  year,  and  yet  most 
of  them  are  sold  under  nine  months  old.  While  it  is 
true  that  large  stock  is  essential  to  the  raising  of  large 
birds,  another  factor  is  quite  as  essential.  This  is  abund- 
ant feed  during  the  whole  period  of  growth.  The  grand  re- 
sults obtained  by  our  skillful  breeders  are  reached  by  care 
and  feed,  after  they  have  selected  their  stock.  To  make 
the  most  of  a  young  bird,  it  should  be  fed  with  a  variety 
of  food  at  least  five  times  a  dny,  from  daylight  in  the 
morning  until  the  middle  of  the  afternoon.  It  is  well  to 
omit  late  feeding,  to  give  time  for  digestion.  Slack  or 
fuH  feed  will  make  a  difference  of  six  pounds  in  the 


120 


PROFITS   IN    POULTRY. 


weiglit  of  a  turkey-gobbler  at  eight  months  old,  which 
is  the  most  of  the  difference  between  an  ordinary  and 
an  extraordinary  bird.  Persons  who  buy  thoroughbred 
young  birds  of  good  breeders  should  not  expect  to  buy 
the  skill  of  the  breeder  with  his  stock.  Tliat  is  a  com- 
modity tliat  cannot  be  bought  f(jr  money.  It  can  only 
be  gained  by  daily  attention  to  the  details  of  poultry 
breeding. 


^^ 


BOSE  COHB  BBOWir  LSQHOBIf  GOCEEBSL. 


CHAPTER  XIII. 
SOME   POPULAR  BREEDS. 

The  agricultural  interest  owes  much  to  poultry-fan. 
ciers.  Those  who  devote  their  attention  to  fancy  poul- 
try are  too  often  misunderstood  by  farmers  as  well  aF 
by  others.  As  in  many  other  cases  where  people  devote 
themselves  to  some  special  pursuit — or  hobby,  as  it  is 
considered— the  poultry-fanciers  are  generally  looked 
upon  as  enthusiasts,  who  simply  amuse  themselves,  with- 
out conferring  any  benefit  upon  the  public;  an  error 
whicii  does  the  poultry-breeder  great  injustice.  In 
nearly  every  farmer's  yard  may  be  seen  either  some  pure- 
bred or  some  crossed  fowls  that  are  niucli  superior  to 
the  ordinary  run  of  "barn-door"  poultry.  The  com- 
mon fowls  may  weigh  three  pounds  at  maturity,  and 
may  lay  two  or  three  dozen  of  eggs  in  the  summer,  and 
none  in  the  winter.  But  the  improved  fowls,  now  kept 
by  the  majority  of  farmers,  will  reach  an  average  weight 
of  six  pounds,  and  produce  e^gs,  if  not  in  the  winter, 
at  least  very  early  in  the  spring,  and  continue  late  in  the 
fall.  The  product  of  flesh  and  eggs  is  at  least  doubled. 
This  result  is  due  to  the  labors  of  poultry-fanciers,  who 
have  ransacked  the  world  for  new  varieties,  until  per' 
haps  there  are  none  worth  having  that  are  not  now  tc 
be  found  in  this  country. 

No  one  can  become  a  successful  breeder  of  poultry — 
indeed  one  can  hardly  succeed  in  anything — unless  he 
is  an  enthusiast;  therefore  enthusiasm,  when  usefully 
directed,  is  something  to  be  commended  rather  than 
blamed.  The  profit  derived  by  small  farmers  from 
poultry  is  usually  an  important  item  in  their  income. 

We  therefore  advocate  the  improvement  of  poultry 
(12.1) 


122  PROFITS  IN   POULTRY. 

by  encouraging  those  who  make  it  the  business  of  their 
lives. 

It  is  especially  advisable  that  farmers  should  at  least 
procure  pure-bred  cocks  or  cockerels  for  breeders,  yet 
such  a  thing  is  tlie  exception  rather  than  the  rule.  In 
regard  to  this  matter,  Mr.  Evans  says:  Many  of  the 
farmers  can  readily  realize  that  it  pays  to  use  pure-bred 
bulls,  or  pure-bred  rams,  or  pure-bred  boars  in  their 
herds  and  flocks  of  cows,  sheep,  and  swine;  but  they  do 
not  seem  to  realize  that  the  same  rule  holds  good  with 
poultry,  and  also  that  the  benefits  are  secured  very 
quickly.  This  infusion  of  pure-bred  blood  amongst  a 
flock  of  good  common  hens  is  sure  to  be  of  great  benefit, 
as  the  constitutional  vigor  of  the  common  stock  intensi- 
fies the  good  qualities  derived  from  the  thoroughbreds, 
producing  in  point  of  early  maturity,  size,  and  laying 
qualities  something  both  desirable  and  pro6table, 
though  these  half-bloods  cannot  with  anything  like  uni- 
formity transmit  thes3  improved  qualities  to  their  off- 
spring. First-class  pure-bred  cockerels  can  be  bought  at 
a  moderate  figure,  and  we  do  not  see  how  farmers  can 
afford  to  use  the  common  ones  in  preference,  no  matter 
how  good  they  may  be.  If  large  size  is  most  desired, 
the  Asiatics  will  be  found  to  answer  well,  while  for  laying 
qualities  principally  we  commend  the  Leghorns. 

The  popular  breeds  of  the  day  may  be  classed  among 
either  the  Asiatic,  European,  or  American  varieties. 


CHAPTER    XIV. 

ASIATIC  BREEDS. 

The  3rahmas,  Cochins,  and  Langshans,  which  com- 
prise the  standard  Asiatic  breeds,  have  many  desirable 
qualities.  They  are  docile,  not  mischievous;  fair  layers, 
persistent  sitters,  and  good  mothers.  As  a  class,  there 
is  little  difference  between  the  varieties;  what  may  be 
said  of  one  will  generally  apply  to  the  others,  the  color 
of  plumage  being  the  chief  point  of  preference  that  de- 
cides a  choice. 


LIGHT  BRAHMAS. 

The  Light  Brahma  is  now  well  known  amongst 
breeders  and  fanciers,  but  is  not  yet  nearly  so  popular 
amongst  farmers,  and  those  who  rear  poultry  for  mar- 
ket, as  it  should  be.  The  small  head,  the  lofty  carriage, 
the  broad  full  breast,  the  deep  round  body,  the  short, 
stout,  well-feathered  legs,— all  mark  the  high-bred  bird, 
and  one  producing  a  great  amount  of  flesh  with  the  least 
offal.  This  is  one  distinguishing  feature  of  the  Brahma 
fowl  which  renders  it  a  profitable  breed  for  the  farmer. 
No  other  bird  excels  it  as  a  winter  layer;  and  as  it  is  a 
good  mother,  the  plentiful  fluff  about  it  serving  to  keep 
the  chicks  warm  in  the  coldest  weather,  and  as  the  chicks 
are  hardy,  it  is  easy  to  have  very  early  birds.  The 
young  birds,  as  broilers,  are  remarkably  juicy,  well- 
flavored,  and  tender;  and  the  young  cockerels  of  four  to 
six  months,  weighing,  as  they  easily  do,  six  to  eight 
pounds,  make  most  excellent  roasters.  As  with  all  high- 
bred, pure  races,  the  half-breed  crosses  of  these,  upon 
(123) 


124  PROFITS  IN   POULTRY. 

common  stock,  are  nearly  as  good  as  the  pure  breed. 
To  introduce  one  young  cock  for  every  twenty-five  com- 
mon hens  would  be  to  easily  double  the  value  of  the 
farmer's  yearly  product. 

From  the  time  of  its  first  iutroduction  to  Americau 
poultry-breeders,  the  breed  has  beeu  held  in  the  highest 
esteem.     Other  varieties  have  come  up,  the  Plymouth 
Rock  and  Wyandottes,  as  market  birds,  and  Leghorns  in 
variety  as  egg-producers;  still  the  Light  Brahma  has  held 
its  own  as  a  family  fowl  among  the  lovers  of  choice  poultry. 
Although  quiet  and  unassuming  in  style,  it  has  great 
dignity  of  carriage,  and  is  really  a  majestic  fowl.     In 
excellent  qualities  for  family  use,  it  is  hardly  approached 
by  any  other.     Its  flesh  is  juicy  and  tender;  and  as  it 
puts  on  flesh  very  fast,  it  remaiLS  a  '*  chicken"  until 
fully  grown.     The  excellence  of  the  hens  as  layers  de- 
pends greatly  on  how  they  were  bred,  for  some  families 
are   extraordinary  egg-producers  taken  ''a    comparison 
with  other  large-bodied  fowls.     They  are  layers  of  large, 
bufi-coloredeggs,  which  are  very  rich,  and  great  favorites 
in  the  market.     In  disposition  they  are  very  kind  and 
quiet.     An  ordinary  picket-fence,  three  feet  high,  will 
restrain  them  ;  and  if  handled  gently,  they  can  be  picked 
up  at  any  time.     The  plumage  is  white  with  black  points. 
The  tail  is  black,  as  are  also  the  flight  feathers  of  the 
wings,  which  are  not   discernible  when  the  wings  are 
folded.     There  is  also  a  fine  penciling  of  black  in  the 
neck.     It  has   a  **pea,''  or   triple  comb,  which,  being 
small  and  set  close  to  the  head,  is  proof  against  all  or- 
dinary frost.     They  are  easy  to  rear,  very  hardy,  quick 
growers,  and  make  very  heavy  fowls.     On  a  well-kept 
lawn,  there  is  nothing  handsomer  than  a  flock  of  Light 
Brahmas. 

It  is  an  interesting  fact  in  connection  with  this  breed 
that  it  is  the  only  one  of  the  Asiatic  breeds  not  received 
through    England.    The  original   birds  were  broug>i 


Fig.  62.— LIGHT  BRAHMA  COCK. 


(125) 


ASIATIC   BREEDS.  127 

by  a  sailor  to  New  York,  obtained  by  a  Connecticut 
breeder,  the  late  Virgil  Cornish  of  Hartford,  bred  and 
brought  out  by  him. 


DARK   BRAHMAS. 

In  an  article  which  recently  appeared  in  a  poultry 
journal,  the  writer  says:  "  But  few  of  the  breeders  are 
aware  of  the  fact  that  this  beautiful  breed  was  perfected 
in  the  hands  of  our  English  breeders,  out  of  a  brood  of 
chickens  that  were  bred  by  mating  a  Bhick-red  Shanghai 
cock  with  a  Gray  Shanghai  (or,  as  then  called,  Chitegong) 
hen.  But  this  is  the  fact.  They  were  sent  to  England 
by  an  American  breeder. 

''  There  was  no  more  heard  from  them,  and  the  word 
Dark  Brahmas,  as  a  distinct  breed  of  fowls,  Was  not 
known  in  America  till  1865,  when  the  first  importa- 
tion was  made.  The  assertion  that  the  Dark  and  Light 
Brahmas  were  bred  from  the  same  original  stock  with- 
out crossing  is  not  true.  The  first  imported  ones  came 
with  far  more  single-combs  than  Pea-combs.  The  breeding 
of  Pea  Comb  Brahmas  to  Partridge  Cochins  produced  new 
blood;  and  later  we  began  to  get  them  of  less  Cochin 
shape  and  in  every  way  improved.  Such  was  the  early 
history  of  the  breed. 

''  It  is  not  a  very  flattering  thought  for  home  industry 
that  we  must  send  the  crude  material  to  a  foreign 
country  to  be  woven  into  a  web  of  cloth,  or  perfected 
into  a  breed,  and  receive  the  same  as  a  thoroughbred  in 
only  about  a  dozen  years  afterward.  Be  that  as  it  may, 
our  English  brothers  in  this  case  have  made  for  us  a  fine 
breed,  and  deserve  much  praise,  and  I  for  one  would 
acknowledge  the  worth,  and  give  the  credit  where  it 
belongs. 

'*  The  earlier  specimens  were,  more  or  less,  bronzed 


128  PROFITS   IN   POULTRY. 

iu  the  wing-coloring  of  the  cocks,  and  the  fcmalcp 
brouze-gray  in  the  ground-color,  breeding  more  closely 
!•  the  Partridge  Cochin;  but  the  introduction  of  Light 
Brahma  cocks  as  an  occasional  cross  secured  the  steel- 
gray  color,  which  has  become  the  standard  color  of 
America.  Tliese  crosses  have  been  so  freqnent  that  the 
reversion  in  color  is  prone  to  light,  and  we  find  English 
breeders  indulging  in  the  use  of  Partridge  Cochin  hens, 
occasionally,  to  retain  the  distinct  barring  of  the  feather 
in  the  females. 

*^  My  taste  and  knowledge  of  the  breeds  lead  me  to 
say  that  next  to  the  Light  Brahmas,  among  tlie  Asiatics, 
the  Dark  Brah^na  must  take  rank  in  merit;  yet  I  am 
compelled  to  acknowledge  that  the  breed  is  fourth  in 
the  taste  and  demand  of  the  public." 


THE  COCHINS. 

The  Cochin  breed  of  fowls  was  introduced  into  this 
country  about  the  year  1847,  and  to  this  was  mainly  due 
the  celebrated  *' poultry  mania"  long  to  be  remembered 
by  breeders  of  domestic  fowls.  Men  became  almost  wild 
after  Partridge  Cochins,  and  were  willing  to  spend  a 
small  fortune  for  a  trio  of  fine  birds.  The  neck-luickles 
of  the  hens  are  bright  gold,  striped  with  black,  the  rest 
of  the  body  being  light  brown,  penciled  with  a  darker 
shade  of  the  same  color.  The  hackles  of  the  Partridge 
Cochin  cock  are  bright-red,  striped  with  black,  the  back 
being  dark-red,  with  a  bar  of  metallic  green  upon  the 
wings.  The  breast  and  under  part  of  the  body  are  pure 
black.  Some  of  the  points  of  merit,  as  claimed  by  the 
breeders  of  these  fowls,  are  as  follows:  they  are  hardier 
than  any  other  breeds,  except  the  Brahmas,  and  will 
thrive  under  conditions  where  most  others  would  perish 


I'ig.  W.-l'AIR  UJ^  DARK  BKAUMA  J-OWLS. 


(139) 


ASIATIC   BREEDS.  131 

They  are  of  large  size,  with  a  very  gentle  disposition, 
and  tlie  ease  with  which  the  Cochins  are  kept  in  confine- 
ment makes  them  favorites  with  many  poultry-raisers. 
When  full-grown  the  weight  ranges  from  ten  to  fifteen 
pounds;  they  are  too  heavy  to  fly,  and  a  fence  two  feet 
high  will  confine  them.  As  sitters  and  mothers  the 
hens  are  not  surpassed,  and  are  prolific  layers,  especially 
in  winter,  when  eggs  are  scarce.  The  chickens  grow 
rapidly,  and  at  three  months  are  lai'ge  enough  for  eating. 

It  is  true,  they  have  some  defects.  The  flesh  is  in- 
ferior, especially  of  old  birds.  The  inclination  to  sit 
sometimes  interferes  with  their  greatest  usefulness.  This 
tendency  is  developed  by  over-feeding.  As  a  breed  the 
Cochins  arc  most  useful  to  snpplj?  the  demands  of  a  fam- 
ily for  early  chickens  and  a  i)lenty  of  large,  rich  eggs. 
If  the  Cochins  had  done  nothing  more  than  to  awaken 
a  general  interest  in  poultrj'-b reeding,  their  introduction 
wou'd  still  have  been  of  benefit. 

Besides  the  Partridge,  which  may  be  either  of  the 
single  or  Pea-comb  variety,  the  jirincipal  sub-varieties  of 
the  Cochins  are  the  White,  Buff,  and  Black.  With 
those  who  breed  the  White  variety  every  feather  must 
be  pure,  othei'wise  the  fowl  is  looked  upon  with  disfavor. 
The  Buff  Cochins  may  be  of  any  shade,  but  the  birds  in 
ii  flock  must  correspond  in  color.  With  the  Blacks,  it  is 
of  the  utmost  importance  that  every  feather  should  be 
i5olid  black.  lu  other  respects  than  plumage,  the  seY- 
■3ral  varieties  of  Cochins  are  very  similar.  , 


THE  LANGSHAN   FOWLS. 

The  Langshans  are  natives  of  the  extreme  northern 
part  of  China,  where  most  of  the  fowls,  both  wild  and 
domestic,  are  black,   and  where  the  winters   are  very 


133  PPwOFllS   IN   POULTRY. 

Bevere.  Mr.  C.  TV.  Gedney,  of  Bromley,  Kent,  Eng- 
land, resided  for  some  years  in  that  country,  and  pro- 
fesses to  be  well  acquainted  with  the  habits  and  character 
of  these  fowls,  and  we  depend  upon  liim  for  most  of  the 
information  we  have  iu  regard  to  them  in  their  native 


Fig.  64.— LANGSHAN   COCK, 


country.  They  are  entirely  distinct  from  the  Black 
Cochin,  and  their  native  home  is  1000  miles  distant 
from  Cochin-China,  whence  the  latter  birds  have  been 
brought.  These  birds  are  erect  in  carriage,  have  larger 
combs,  more  feathered  tails  than  the  Black  Cochins,  an- 


rig.  65.— PBIZB  BUFF  COCHIN  PULLST. 


(133) 


ASIATIC   BREEDS.  l35 

are  ir.ore  active,  hardy,  and  Tigorous.  A  cockerel  of 
this  breed,  seven  mouths  old,  will  weigh,  if  fattened,  ten 
to  twelve  pounds;  and  a  pullet  of  the  same  age,  eight  to 
nine  pounds;  the  flesh  is  well-flavored  and  tender,  and 
thickly  laid  upon  the  breast,  the  skin  is  clear  white  and 
transparent,  and  the  bone  very  light  and  fine.  The 
iegs  are  of  a  bright  slate  color,  and  pink  between  the 
toes,  and  the  plumage  black  with  a  vivid  beetle-green 
reflection.  These  birds  were  first  introduced  into  Eng- 
land in  1872  by  an  officer  of  the  British  army.  Major 
Croad,  of  Sussex,  who  received  them  directly  from  a 
relative  living  in  the  northern  part  of  China.  Since 
then  a  second  importation  has  been  received  in  England, 
and  Mr.  Gedney  states  that  the  breed  has  been  used  to 
improve  the  Black  Cochins.  Since  the  opening  of  the 
Suez  Canal,  by  which  the  voyjige  from  China  has  been 
much  shortened,  the  importation  of  fowls  from  that  dis- 
tant part  of  the  world  has  been  rendered  much  easier. 
Mr.  Gedney  sums  up  the  merits  of  these  fowls  as  fol- 
lows: Extreme  hardiness,  ra])id  growth,  great  size  com- 
bined with  small  bone,  exquisitely  white  skin  and  flesh 
of  the  same  purity  of  color,  full  breast,  delicacy  of  flavor, 
and  possessing  none  of  that  dryness  so  common  to  most 
of  the  large  breeds.  As  prolific  winter  layers  of  large 
rich  eggs,  the  Langshan  hens  will  hold  their  own  against 
all  comers,  whilst  they  lack  that  intense  desire  to  sit 
which  is  so  essentinlly  a  characteristic  of  the  Cochin.  In 
short,  he  considers  that  they  '*  are  the  finest  and  most 
practically  useful  birds  ever  brought  to  England." 

The  Langshans  were  admitted  to  the  American  Stand- 
ard of  Excellence  by  the  American  Poultry  Association 
at  the  meeting  held  at  Worcester,  Mass.,  1883. 


CHAPTER     XVo 

EUROPEAN  BREEDS. 

DORKINGS. 

Speaking  of  this  breed,  a  well-known  authority  says*. 
Looking  back  into  the  dim  past,  to  find  any  record  of 
any  pure-bred  fowls  is  almost  useless.  But  few  j)eculiari- 
ties  were  noted  in  ancient  records;  perhaps  the  Dorking 
and  Polish  fowls  are  the  only  ones  that  can  claim  anj 
great  antiquity.  In  ancient  paintings  hens  with  crests 
are  often  seen  resembling  cur  Polish  birds,  and  from 
which  the  latter  are  probably  descended;  and  Columella, 
an  old  Roman  writer,  gives  directions  for  the  selecting 
of  poultry  to  breed  froiti,  "such  as  five  claws,  square 
frames,"  etc.  Such  birds  have  been  bred  in  England  for 
centuries,  but  varying  in  color;  the  probability  is  that 
they  were  imported  by  the  Romans  while  Britain  was  a 
Roman  colony,  for  they  took  most  of  their  luxuries  along 
with  them.  At  any  rate,  these  fowls  have  been  so  long 
known  in  England  that  they  are  called  an  English 
breed;  they  have  been  bred  mottled,  gray,  splashed, 
cuckoo  or  dominique  colored,  white,  and  silver- gray, which 
is  the  last  fashion  in  color. 

A  fine  Silver-gray  Dorking  cock  is  a  well-shaped, 
noble  bird,  of  about  eight  or  nine  pounds  weight,  with 
fall  silver  hackle  and  graceful  flowing  tail;  he  certainly 
makes  a  show  that  few  birds  can  match;  his  face  and 
comb  are  bright-red,  beak  strongly  arched;  saddle,  back, 
and  hackle  fine  silvery  white,  wing  coverts  the  same; 
breast,  thighs,  and  tail  black  when  complying  with  the 
Standard,  but  the  thighs  of  young  birds  are  nearlv 
always  a  little  grayish  if  the  bird  is  any  size,  and  biras 
(136) 


EUROPEAN   BREEDS. 


13; 


overr  one  or  two  years  old  with  me  invariably  have  a  little 
white  on  sickles.  I  have  corresponded  with  many  breed- 
ers of  this  breed,  and  they  invariably  tell  the  same  expe- 
rience.   In. ''  Lewis  Wright's  Illustrated  Poultry  Book/' 


Fig.  66.— COLORED  DORKIWO  COCKSBKI. 


Ihe  only  portrait  of  a  Silver-gray  Dorking  cock,  which 
tof)k  cups  at  Crystal  Palace,  1871;  Dublin.  1872,  and  at 
all  th^  nrincipai  English  shows,  has  a  white  edge  to  the 
lower   iialf  of  his   sickle  tall  feathers.      Hon.  W.  E 


138  PROFITS  IN   POtlLTRl-. 

Daniels,  N.  H.,  wlio  carried  the  palm  for  his  celebrated 
birds,  states  that  he  never  had  a  bird  worth  breeding 
from  that  did  not  show  white  in  his  sickles  at  two  years 
old;  such  birds  are  liable  to  be  marked  disqualified  at  any 
fair,  as  is  sometimes  done  by  judges  who  never  kept  and 
never  knew  anything  about  Dorkings,  except  from  the 
Standard.  The  hen  is  a  finely  ])enciled  steel-gray  on 
back  shoulders,  and  lower  back  part  of  body;  the  shafts 
of  feathers  on  back  form  a  fine  white  line,  breast  clear 
salmon  color  or  light  robin-red,  shafts  of  feathers  a 
lighter  shade.    The  feet  and  legs  of  the  hens,  and  also  of 


Fig.  67.— FOOT  OF  DORKING  TOWL. 

vhe  cocks,  pink  or  flesh  colored,  with  five  distinct  toes, 
the  fifth  or  upper  toe  well  separated  from  tlie  others,  and 
slightly  turned  up.  The  neck  is  of  a  fine  silvery-white 
color,  with  a  black  stripe  down  each  feather.  The  dis 
position  of  this  breed  is  very  docile;  no  breed  shows  more 
intelligence;  they  are  the  best  of  mothers,  taking  care  of 
their  chicks  for  a  much  longer  time  than  most  fowls; 
they  are  good  layers  of  fair-sized  eggs,  and  lay  well  all 
through  the  summer;  if  not  the  best  of  winter  layers, 
they  commence  early  and  keep  it  up  till  late  in  the 
season.     One  great  advantage  of  this  breed  is,  they  are 


EUROPEAN"  BREEDS.  139 

in  their  prime  when  most  fowls  ;i!o  too  old  for  use;  they 
ar'^.  long-lived.  A  hen  lias  been  known  to  bring  up  two 
broods  in  a  season  when  slie  was  six  years  old.  They  are 
most  remarkable  as  foragei-s,  being  very  active,  industri- 
ous workers;  if  they  do  not  improve  your  garden,  they 
will  find  a  good  deal  of  their  food  on  a  farm  or  good  run. 
As  table  fowl,  their  praises  have  been  often  sounded. 
Th'ey  are  second  to  none,  and  their  cross  with  game  pro- 
duces a  table  fowl  of  absolutely  supreme  merit. 


GAME   FOWLS. 

While  the  Asiatic,  Leghorns,  Hamburgs,  Polands,  and 
a  host  of  other  breeds,  each  have  their  champion  advo- 
cates, each  claiming  for  their  particular  favorites  all  the 
profitable  good  qualities,  there  are  but  few  who  advocate 
the  cause  of  the  Game  fowl,  and  really  but  few  who  fully 
understand  the  superior  qualities  of  this  Royal  Bird, 
The  origin  and  nationality  of  the  Game  fowl  have  always 
been,  and  yet  remain,  a  mooted  question. 

The  record  of  Game  fowls  is  as  old  as  the  oldest  writ^ 
ten  history,  wherein  we  find  that  the  Persians,  Greeks, 
Eomans,  and  a  host  of  other  nations,  each  had  their  na- 
tive Game  fowls. 

Games  were  known  to  the  Britons,  and  cock-fighting 
was  carried  on  in  England  prior  to  Caesar's  invasion,  and 
hundreds  of  years  prior  to  the  Christian  era,  cock-fight- 
ing was  an  established  insititution  with  the  Greeks  and 
Persians.  China,  Java,  and  the  entire  East  Indies  each 
had  their  native  Game  fowls. 

Therefore,  all  theories  advanced  by  naturalists  as  to  the 
origin  of  the  Game  fowl  are  wholly  speculative. 

The  Game  fowl  was  regarded  as  sacred  to  the  gods  in 
ancient  times,  and  was  used  in  ancient  military  schools 


140  PROFITS  IK  POULTRY. 

for  teaching  the  yonth,  by  practical  illustration,  conrnge 
and  endurance  in  battle.  They  were  used  as  emblems 
of  ancient  nationalities,  being  stamped  on  war  banners, 
coins  and  shields;  and,  having  withstood  the  decline  of 
empires  and  witnessed  the  rise  and  fall  of  nations,  they 
yet  maintain  to  the  present  time  their  fame  for  gameness 
as  of  old,  and  are  emphatically  the  kings  of  all  domestic 
fowls. 

But  not  alone  for  their  antiquity  and  historic  glory  do 
the  Game  fowls  stand  at  the  head  of  their  kind,  as  they 
possess  useful  qualities  in  a  very  high  degree,  being  good 
layers  of  good-sized  eggs,  and  the  most  devoted  of 
mothers. 


THE    DUCK-WINGE       GAME. 

Of  the  varieties  of  Game  fowls  the  Duck-winge  h 
one  of  the  most  beautiful.  Although  its  graceful  form 
and  dignified  carriage  are  exceedingly  attractive,  its  bril- 
liantly colored  plutnage  is  still  more  so,  and  can  only  be 
truly  shown  by  the  painter's  art.  Its  bright  and  varied 
colors  are  so  beautifully  blended  together  that  it  excites 
the  admiration  of  those  even  who  take  no  delight  in  breed- 
ing poultry,  while  to  t  he  fancier  it  is  one  of  the  first  favor 
ites.  The  face  of  the  Duck- wing  Game  is  a  deep  crim 
son  ;  the  head  is  covered  with  small  si/ very-white  feath- 
ers ;  the  hackle  is  white,  slightly  tinged  with  straw- 
yellow  ;  the  back  is  maroon,  claret  and  straw-yellow ; 
the  saddle  is  slightly  darker  than  the  hackle,  with  fine 
short  feathers  hiding  the  points  of  the  wings  ;  the 
shoulders  are  bright  brass-yellow  from  the  butts  up  to 
the  clear  steel  bar,  and  no  light  streak  is  admissible  in  a 
well-bred  bird  ;  the  shoulder  butts  are  black  ;  the  breast 
and  tail  are  black,  with  a  shade  of  bronze  upon  the  sickle 
featners ;  the  eyes  are  red,  and  the  legs  yellow.     The 


Fig.   68.— BLACK-BREASTED  RED  GAME-COCK- 


(HI) 


EUROPEAN   BREED51  143 

weight  is  from  five  to  six  pounds.  The  hen,  when  pure 
bred,  has  the  head  gray;  comb  and  face  bright  red; 
hackle  silvery  gray,  with  dark  stripes;  the  breast  is 
bright  salmon-red  ;  the  back  and  shoulder  coverts  should 
be  slaty-gray,  free  from  penciling  ;  the  tail  is  dark  gray, 
so  dark  as  to  be  nearly  black  ;  the  fluff  inside  is  a  steel 
gray,  and  the  legs  yellow.  In  breeding  Duck-wings  for 
color,  much  care  and  skill  is  necessary  ;  for  the  ordinary 
uses  of  poultry  it  is  not  necessary  to  do  more  than  select 
the  best  birds,  feed  well,  and  keep  them  in  the  best  and 
most  vigorous  health.  Unfortunately  for  game  poultry, 
their  courage  and  endurance  has  been  put  to  wrong  uses, 
and  through  their  enforced  connection  with  the  brutal 
and  cruel  sports  of  the  cock-pit,  they  have  in  a  measure 
come  to  be  identified  therewith,  and  are  wrongly  sup- 
posed to  be  good  for  nothing  but  fighting.  On  the  con- 
trary, the  Game  fowl  is  one  of  the  most,  if  not  the  most, 
beautiful  of  our  fowls.  It  is  the  best  table  fowl,  so  far 
as  regards  quality  and  flavor  of  flesh.  Its  eggs  are  ex- 
ceedingly rich,  and  much  desired  for  pastry  or  cakes. 
The  cock  is  courageous,  and  will  not  hesitate  to  attack 
the  hawk,  and  will  defeat  thp  intruder  in  every  attempt 
to  ravage  the  poultry  yard.  The  hen  is  an  excellent 
mother,  and  although  somewhat  nervous  and  excitable 
when  brooding  her  chickens,  yet  with  care  and  quiet, 
gentle  treatment  she  may  be  handled  with  ease.  While 
brooding,  she  is  as  courageous  as  the  cock,  and  will  de- 
fend her  chickens  from  a  hawk,  and  generally  with  suc- 
cess. A  farmer  whose  grain  fields,  and  those  of  his 
neighbors,  offer  a  too  tempting  foraging  ground  for  these 
active  fowls,  would  be  wise  to  choose  some  of  the  heavier 
bodied  breeds ;  but  where  no  damage  of  this  kind  can 
occur,  any  of  the  varieties  of  Game  fowls  might  be  chosen 
by  those  who  fancy  them,  and  wish  for  delicious  eggs 
and  flesh. 


144  PROFITS   IN   rOULTRT. 


GAME   FOWLS — A   SENSIBLE   GROWL. 

It  is  a  noticeable  fact  that  the  department  of  Games 
in  our  poultry  exhibitions  is  the  great  center  of  attrac- 
tion. Game  fowls  command  higher  prices  than  any  of 
the  old  varieties,  the  eggs  sell  higher,  and  they  are  more 
extensively  advertised  in  the  poultry  journals.  The 
secret  of  this  popularity  lies  mainly  in  the  use  to  which 
these  birds  are  put.  The  Game  is  unquestionably  a  good 
bird  for  eating,  but  is  no  better  than  some  of  the  less 
quarrelsome  varieties.  They  are  prolific,  but  are  sur- 
passed by  other  varieties.  They  are  quite  handsome, 
but  this  is  not  what  they  are  bred  for.  The  only  thing 
in  which  they  excel  all  other  .domestic  fowls  is  their 
capacity  to  fight  until  the  last  gasp.  No  doubt  many 
breed  tliem  for  their  flesh  and  eggs.  They  are  frequently 
crossed  with  other  fowls,  but  their  quarrelsome  disposi- 
tion does  not  make  them  favorites  with  the  poultry  men, 
who  only  want  Hesh  and  eggs.  They  are  mostly  bred 
for  the  pit,  and  there  is  unquestionably  an  increasing 
love  of  this  cruel  sport,  principally  among  a  certain  class 
in  our  cities  and  villages.  Cock  fights  are  common, 
held  in  some  places  on  the  sly,  in  other  places  quite 
openly,  and  attended  by  the  same  rabble  that  run  after 
prize  fights  in  the  ring,  and  for  the  same  reason.  They 
show  courage,  and  draw  blood,  and  offer  opportunities 
for  betting  and  gambling.  Frequently  amain  is  fought, 
and  several  cocks  are  pitted  against  a  similar  number 
upon  the  other  side.  It  is  expected  in  these  contests 
that  all  the  cocks  upon  one  side  will  be  killed.  The 
worst  passions  are  stirred  by  these  brute  contests,  and 
there  is  the  same  objection  to  them  that  there  is  to  other 
forms  of  gambling.  The  bull  fights  of  Spain  arc  no 
more  bloody  and  cruel.  They  tend  to  harden  the  sensi- 
bilities, and  so  corrupt  the  morals.     All  the  associations 


EUROPEAN   BREEDS.  145 

are  low  and  degrading.  There  may  be  laws  against  these 
contests  in  some  of  the  States,  but  they  are  seldom  en- 
forced, and  do  not  remedy  the  evil.  Our  poultry  socie- 
ties have  some  responsibility  in  fostering  the  breeding  of 
these  birds.  As  a  matter  of  fact,  we  think  most  of  them 
would  be  found  obnoxious  to  the  charge  of  discrimina 
ting  in  their  favor,  instead  of  encouraging  the  more  use^ 
ful  and  ornamental  varieties.  With  the  single  exception 
of  the  Asiatic  fowls,  the  largest  amount  of  premiums  is 
generally  offered  for  Games.  The  premiums  for  turkeys, 
the  most  valuable  of  all  oar  domestic  birds,  amount  lo 
much  less.  For  geese,  still  less.  Now,  if  the  object  of 
these  societies  is  the  promotion  of  the  common  weal,  the 
highest  premiums  should  be  offered  for  the  birds  that 
are  most  useful,  or  for  those  that  promise  to  be  such. 
The  managers  should  so  arrange  the  list  of  premiums 
as  to  draw  out  the  birds  that  will  be  the  most  profitable 
on  the  farm  and  in  the  poultry  yard.  No  special  in- 
ducements are  needed  for  the  breeding  of  Game  fowls. 
That  business  would  take  care  of  itself  if  the  premiums 
were  altogether  diverted  to  the  most  useful  classes. 


HAMBURGS. 

In  writing  of  Hamburgs,  an  admirer  of  this  favorite 
breed  says:  They  have  taken  their  proper  place  in  the 
list  of  popular  breeds.  All  varieties  of  the  Hamburg 
family  are  beautiful,  symmetrical,  and  stylish  in  car- 
riage. They  have  been  much  improved  in  the  beauty 
and  uniformity  of  plumage  since  the  era  of  poultry  ex- 
hibits, but  not  in  productiveness,  as  that  is  hardly  pos- 
sible; for  they  have  long  maintained  the  reputation  of 
being  ''every-day  layers."  Birds  of  the  Hamburg  fam- 
ily are  of  only  medium  size,  but  their  deficiency  in  size 
10 


146  PROFITS   Ilf   POULTRY. 

is  more  than  made  up  for  by  their  fecundity.  Both 
sexes  exhibit  such  glossy  and  elegantly  marked  plumage 
that  they  are  looked  upon  as  special  favorites  wherever 
shown  or  cultivjited,  and  when  well-bred  are  truly  or- 
namental, ]iosscssing  fancy  points  that  render  them 
pleasing  to  those  who  desire  to  keep  pets  that  will  fur- 
nish plenty  of  eggs  and  also  be  a  gratification  to  the  eye. 
Our  standard  i-ecognizes  six  varieties  of  the  Hamburg 
brcel, — the  Black,  S  Iver-pencilcd,  Golden-penciled, 
Silver-spangled,    Golden-spangled,    and    White.      The 


Kg.  69.— BLACK  HAMBURG  COCKBRKL, 

whole  family  is  remarkably  attractive  in  plumage,  capi- 
tal  appendages,  and  the  graceful  curves  which  mark  the 
outline  of  their  well-rounded  forms.  In  sprightliness, 
carriage,  and  habits  they  are  much  alike.  The  Black  is 
a  trifle  larger  and  in  appearance  stouter  than  any  of  the 
other  varieties. 

For  table  use,  though  small,  they  are  very  good;  their 
flesh  is  tender,  with  little  offal,  having  a  larger  propor- 
tion than  usual  of  the  dressed  weight  in  flesh,  from  the 
delicate  structure  of  the  skeleton,  and  is  fine  in  quality. 


(147) 


EUROPEAN    BREEDS.  140 

Tlie  cocks  average  about  five  pounds,  and- the  hens  four 
pounds.  They  will  always  be  prime  favorites  with  a 
large  class  of  fanciers  and  village  poultry-raisers. 


THE    POLISH    FOWL. 

There  are  several  varieties  of  these  ornamental  fowls, 
diiferingbut  little  except  in  their  plumage.  The  main 
characteristics  of  each  are  alike,  all  being  non-sitters,  and 
are  by  many  called  everlasting  layers.  As  a  class,  they  are 
very  prolific,  and  easily  raised,  feathering  out  and  coming 
to  maturity  early.  They  are  small  compared  with  many 
varieties,  but  when  full-grown  weigh  from  ten  to  twelve 
pounds  per  pair.  They  are  remarkably  handsome,  and 
in  the  yard  or  Liwn  have  few  superiors  in  beauty.  In 
rearing  them  tastes  differ;  some  prefer  the  White-crested 
Black,  others  the  White  and  Spangled  varieties.  They 
are  distinguished  by  a  crest  crowning  the  head,  which 
gives  them  the  appearance  of  a  field-marshal  in  plumes, 
though  in  illustrations  this  feature  is  somewhat  over- 
drawn. They  are  especially  adapted  to  city  residences, 
the  lawn,  and  small  inclosures,  and  extremely  domestic 
in  their  habits.  They  seem  fond  of  attention,  and  become 
remarkably  tame  and  fond  of  the  society  of  their  keeper; 
are  a  hardy  breed  to  raise,  but  sensitive  to  cold  and  wet; 
require  warm,  dry  quarters,  their  heavy  topknots  hang- 
ing so  far  over  their  eyes  as  to  interfere  with  their  sight. 
They  lay  a  large  white  egg  of  oblong  shape,  very  creamy 
and  rich,  and  for  culinary  uses  is  among  the  best  quality. 
But  the  peculiar  merit  consists  in  their  tame  and  quiet 
dispositions  and  fondness  of  attention,  their  extremely 
ornamental  appearance  on  the  lawn,  graceful  carriage, 
and  the  glossy  and  metallic  lustre  of  their  plumage. 
They  are  quite  liable  to  pick  each  other's  crests,  and 


150  PROFITS   IN    POULTRY. 

while  in  this  condition  render  the  top  of  the  head  bare 
and  disfigured.  Their  coops  sliou  J  be  kept  clean,  and 
feed  supplied  them  regularly,  as  t^ey  are  poor  foragers, 
and  little  inclined  to  scratch  and  v  ander.  Never  sitting, 
they  must  be  raised  by  other  hens;  and  when  first 
hatched  a  brood  of  the  White-crested  Black  look  like  a 
line  of  diminutive  grenadiers  with  white  caps.  Several 
gentlemen  have  '■urned  special  attention  to  improving 
this  family  and  restoring  them  to  their  original  i)nrity, 
and  by  careful  breeding  are  producing  specimens  that 
command  the  admiration  of  all.  For  many  reasons  we 
regard  the  Black  and  White  Polish  as  the  most  fascina- 
ting and  desirable  breed  of  fowls  for  the  young  amateur 
to  handle,  always  ol)serving  our  standing  admonition 
with  this  as  with  all  other  varieties,  to  breed  but  one 
strain,  and  that  as  nearly  perfect  as  possible.  If  your  taste 
fixes  upon  the  White- crested  Black,  take  that  and  breed 
for  beauty;  or  upon  the  White  or  Golden,  give  that  your 
best  care.  Whichever  variety  you  select,  give  that  your 
special  culture.  There  is  no  variety  that  so  quickly  de- 
velops the  error  of  a  cross  and  disfigurement  of  a  mix- 
ture as  either  variety  of  Polands,  and  when  carefully 
and  purely  bred  we  know  of  none  giving  more  pleasure 
and  satisfaction  to  the  breeder,  or  that  can  approach 
them  in  beauty  as  ornamental  appendages  to  the  yards 
and  lawns  of  a  city  or  suburban  residence,  and  winning 
the  attention  and  praise  of  our  most  prominent  fanciers 
of  pets,  while  as  egg-produceis  they  are  not  easily  ex- 
celled. 


WHITE-CRESTED   WHITE   POLISH   FOWLS. 

The  origin  of  crested  fowls  is  somewhat  obscure. 
Cuvier  and  Bufion  mention  them,  but  are  unable  to  fix 
upon  their  original  source.     It  is  supposed  that  they 


Fig.  71.— WHITE  CRESTED  BLACK  POLISH  COOK, 


(161) 


EUROPEAN"  BREEDS.  153 

were  first  described  by  an  Italian  author,  about  260  years 
ago,  in  whose  treatise  rough  wood-cuts  of  some  crested 
fowls  were  given  as  '^Paduan  Fowls."     Paduan  was  au 
Italian  city,  and  these  crested   fowls  were,  therefore, 
Italian.    Buffon  refers  to  the  Paduan  fowls,  and  supposed 
them  to  have  been  descended  from  Asiatic  stock  ;  he 
also  described  a  variety  with  white  body  and  black  crest, 
which  has  long   been  extinct,  although  breeders  have 
made  many  efforts  to  restore  it.     The  vareties  of  the 
Polish  fowls  now  known  are  the  Bearded  Golden,  Bearded 
Silver,  Bearded  White,  Buff-laced,  Golden,  Silver,  White 
and  White-crested  Black.     Of  these  the  most  beautiful 
is,  perhaps,  the  first  mentioned.     The  Polish  fowls  are 
profuse  layers,  non-sitters,  delicate  table  fowls,  of*  hand- 
some appearance  ;  they  possess  an  oddity  in  their  crests, 
which  makes  them  attractive  to  the  fancier  and  the 
amateur.      They    are    contented    in  confinement,   and 
bear  close  quarters  very  well ;    are  easily   kept  within 
bounds  and,  becoming  readily  attached  to  their  owners, 
make  pleasing  pets.     When  young,  they  are  unusually 
elegant  with  their  full  crests,  gracefully   shaped  little 
bodies,  and  tame  disposition.     On  the  whole,  there  is 
hardly  any  other  breed  which  would  give  more  satisfac- 
tory results  in  every  way,  where  but  one  is  kept,  than 
this.     For  ornament,  the  pure  white  breeds  have  a  de- 
cided advantage  over  the  colored  ones,  because  they  show 
so  conspicuously  upon   a  green  lawn  or  a  field.     The 
White  Leghorn  is  very  popular  on  this  account,  as  well 
as  for  its  prolific  egg-producing  ;  but  the  White  Polish 
has  an  advantage  over  the  graceful  Leghorn  in  the  pos- 
session of  a  crest,  a  heavier  body,  and  better  flesh,  as 
well  as  being  equally  valuable  as  an  egg-producer.     For 
ornament,  therefore,  as  well  as  for  use,  the  White  Polish 
should  be  popular  fowls. 


154  PROFITS  IN  POULTRY. 


THE   BLACK   SPANISH   FOWL. 

Doubtless  there  exists  no  breed  of  thoroughbred  fowls 
in  any  country,  except  tlie  Game,  which  can  lay  claim  to 
priority  of  origin  or  to  such  an  unbroken  line  of  pure 
lineage  as  tbe  Black  Spanish.  Nearly  two  thousand 
years  ago  Columella  wrote  about  them;  they  were  then 
indigenous  to  Spain,  and  not  generally  known  in  the 
Roman  Empire.  Faint  traces  of  their  origin  to  the 
Phoenician  colony  of  Carthage,  through  the  doubtful 
media  of  Celtic  poetry,  are  not  sufficiently  reliable  of 
themselves  to  substantiate  the  claim. 

The  Black  Spanish  is  possibly  the  fourth  in  the  order 
of  Gallinae,  or,  in  other  words,  the  fourth  distinct  variety 
of  the  Gallus  ha)ikiva.  Time  has  effected  but  little 
change  in  them  during  those  years  of  close  breeding. 
The  same  vital  element,  the  same  stamina,  and  the  same 
power  of  reproducing  their  like  in  ]»]umage,  contourj 
symmetry,  carriage,  and  facial  markings  are  us  character- 
^stic  of  the  breed  to-day  as  they  were  of  them  in  past  cen- 
turies. Some  writers  assert  several  varieties  of  the  Black 
Spanish,  as  the  Minorca,  Red-faced,  Black,  the  White, 
the  Blue,  Andalusian,  and  the  Gray  or  Mottled  Ancona. 
Although  each  of  these  varieties  was  produced  by  the 
amalgamation  of  the  Black  Spanish  with  other  provin- 
cial breeds,  yet,  strictly  speaking,  each  is  definitely  classed 
by  the  best-informed  Spanish  breeders  as  distinct  varie- 
ties, inasmuch  as  they  belong  to  the  Mediterranean 
islands  and  provinces  of  Spain.  Their  resemblance  to 
the  Spanish  is  indeed  close.  Affinity  no  doubt  exists; 
but  nowadays,  when  skillful  discriminations,  careful 
selections,  and  thorough  breeding  produce  those  nice 
and  fine  points  not  found  in  the  original  congenitors, 
the  progeny  in  time  assumes  distinctive  features,  plum- 
age, and  peculiar  characteristics,  so  as  to  be  considered  a 


EUROPEAN    BREEDS.  155 

distinct  variety  of  breed.  The  white  face  on  the 
Spanish  is  purely  Castilian,  and  it  is  a  mooted  question 
whether  tills  feature  is  natural  or  was  produced  by  years 
of  study  and  skillful  cultivation. 


Fig.  72.— WHITE-FACED  BLACK  SPANISH  COCK. 

The  feathering  of  the  Spanish  is  close  and  hard.  The 
metallic  lustre  which  tips  the  hackle,  back,  and  wings 
contrasts  beautifully  with  the  white  face,  bright-red  comb 
and  wattles. 


15G  PROFITS   IN    POULTRY. 

The  carriage  of  tlie  cock  should  combine  stateliness, 
alertness,  and  gracefulness;  be  should  be  proud  and  carry 
his  breast  full  and  projecti  iig;  liis  color  sliould  be  jet-black ; 
white  or  partially  white  feathers  is  a  serious  fault;  the 
comb,  single  and  extending  from  the  fore  part  of  the  nos- 
trils in  an  arched  form.  The  white  face  is  the  most  im- 
portant feature.  It  should  be  pure  white,  rising  well  over 
the  eye  and  extending  to  the  back  of  the  head,  covering 
the  deep-sided  cheeks,  and  jointing  the  long  and  well- 
rounded  white  ear-lobes  and  thin  wattles. 

The  Black  Spanish  are  great  layers;  none  surpass  them 
in  beauty,  nor  excel  them  in  size  and  quantity  of  eggs. 
Our  northern  winters  are  too  severe  for  them;  yet  they 
seem  to  do  well,  if  we  judge  by  the  grand  display  of  our 
poultry  exhibitions.  They  require  great  care  during 
chickenhood;  cold  rains,  damp  houses  and  runs,  and  close 
confinement  are  positive  seeds  of  mortality.  They  love  to 
roam  over  the  ample  grounds  of  the  breeder's  home- 
stead, where  they  can  bask  in  sunshine  and  display  their 
unique  and  ornamental  facial  markings. 


WHITE   AND   BROWN   LEGHORNS. 

The  Leghorns  have  been  widely  known  in  this  coun- 
try for  the  last  twenty  years.  They  have  been  growing 
in  public  favor  every  year,  until  they  now  stand  in  the 
first  rank  of  pure-bred  poultry.  They  did  not  spring  up 
in  a  few  years  to  their  present  standing  and  popularity, 
but  with  steady  strides  have  gained  hosts  of  admirers 
among  both  veteran  and  amateur  fowl-breeders  for  their 
remarkable  precocity  and  productiveness. 

Without  doubt,  we  have  no  variety  of  domestic  fowls 
among  the  improved  breeds  at  present  cultivated  in  this 
country  that  will  during  the  year  produce  a  larger  num- 


'^J. 


$. 


mi) 


EUROPEAN   BREEDS.  159 

ber  of  eggs  on  the  average  than  the  Leghorn.  The  lay- 
ing of  eggs  is  their  great  forte;  and  if  thej  be  properly 
cared  for  and  fed,  they  will  lay  well  through  cold 
weather,  the  hens  being  powerful  machines  for  convert- 
ing food  into  eggs. 

The  Leghorns,  on  a  good  range,  can  pick  up  the  greater 
part  of  their  own  living.  They  are  the  most  active  and 
industrious  foragers  known.  But  if  one  is  obliged  to 
confine  them  to  a  small  yard,  clip  their  wing  primaries 
to  keep  them  within  bounds,  and  you  will  be  surprised 
to  see  how  they  will  scratch  and  keep  busy  day  after 
day. 

It  is  true  there  is  some  trouble  experienced  in  winter- 
ing Leghorns  successfully  in  our  frigid  climate;  so  that 
they  will  appear  at  our  annual  shows  and  come  out  in 
spring  with  tlieir  combs  and  pendants  unscathed  by 
Jack  Frost.  But,  as  it  often  has  been  said  by  our  lead- 
ing fanciers  of  this  and  other  high-combed  varieties, 
they  should  be  kept  in  quarters  where  there  is  no  dan- 
ger of  freezing;  and  no  poultryman  who  vjjhies  his  fowls 
should  allow  them  in  winter  to  occupy  a  place  that  is 
not  warm  and  comfortable. 

From  the  time  Leghorns  leave  the  shell  they  grow 
rapidly,  are  hardy,  active,  strong,  and  healthy,  mature 
early,  and  are  comparatively  free  from  disease.  During 
moulting,  when  other  breeds  succumb  to  the  drain  on 
the  system  by  shedding  and  putting  on  their  coat  of 
feathers,  they  take  on  their  new  plumage  quickly,  and 
show  little  signs  of  weakness  or  debility. 

They  are  a  proud,  sprightly,  and  handsome  variety  of 
fowls.  They  are  singularly  ])recocious,  and  it  is  quite 
common  to  see  the  pullets  developed  and  doing  theii 
duty  as  layers  before  they  have  attained  the  age  of  five 
months;  and  the  cockerels — such  little  scamps— making 
love  before  they  are  four  months  old. 


160  PROFITS   IN   POULTRY. 

The  general  objection  to  the  Whites  is  the  difficulty 
in  keeping  the  plumage  unsoiled.  Where,  however,  they 
receive  proper  care  there  is  little  trouble. 


BROWN   LEGHORN. 

The  Leghorns  have  a  high  reputation  as  layers.     Of 
these  Italian  fowls,  the  brown  variety  has  recently  be- 
come very  popular.     Said  to  have  been  introduced  by 
Mr.   F.  J.  Kinney,  of  Massachusetts,  who  bought  the 
first  trio  that  was  imported,  in  1853,  from  on  board  a 
ship  in  Boston  harbor.      Since  then  Mr.  Kinney  lias 
made  several  importutioiis  from  Leghorn,  in  Italy.     The 
character  of  these  birds  is  of  the  very  best.     They  are 
yellow  skinned,  and  excellent  table  fowls,  are  extremely 
'-\ardy,   and  enormous  layers.     Hens  have  laid  on  the 
.verage  240  eggs  in  the  year  in  some  flocks.     Pullets 
often  begin  to  lay  before  they  are  five  months  old,  and 
continue  laying  during  the  whole  winter.     They  are  gay 
plumaged  birds,  and  have  become  popular  amongst  fan- 
ciers.    The  Brown  Lr^ghorns  are  described  as  having  the 
comb  of  the  Black  Spanish  fowl,  with  its  head  and  body, 
and  the  plumage  or  color  of  the  Black-red  Game.     The 
Brown  Leghorn  cock  is  black-breasted,  with  hackles  of 
orange-red,  striped  with  black  ;  the  ear-lobes  are  white. 
The  hen  is  salmon-color  on  the  breast,  with  the  rest  of 
the  plumage  brown,  finely  penciled   with  dark  mark- 
ings.    They  thrive  fairly  well  in  confinement.     A  promi- 
nent English  poultry  fancier  is  of  the  decided  opinion 
that  this  breed  is  the  best  of  all  our  *'  American"  breeds, 
when  size  and  product  of  eggs  are  taken  into  considera- 
tion.    The  Leghorns  are  all  called  in  England  American 
breeds,  because  American  fanciers  first  developed  them 
us  pure  breeds,  and,  so  to  speak,  ''brought  them  out." 


EUROPEAN   BREEDS.  161 

riicy  are  ncn-sitters,  which  is  a  great  advantage  whei 
eggs  are  the  product  mainly  desired.     There  is  scarcely 
any  stock  of- the  farm  which  is  so  poorly  managed  as  the 
poultry,  yet  there  is  none  that  may  be  more  productive. 


Fig.  74.— BROWN   LEGHORNS. 

A  yield  of  two  or  three  dozen  eggs  and  a  brood  of  half 
a  dozen  chickens  is  generally  considered  a  fair  season's 
production  for  a  lien.  This  is  the  consequence  of  keep- 
ing poor  stock,  or  neglecting  that  which  is  better,  and 
capable  of  doing  better  with  proper  treatment.  Poultry 
11 


162  PROFITS   IN    POULTRY. 

may  be  improved  by  careful  breeding  as  well  as  a  pig  of 
a  cow.  An  infusion  of  new  blood  should  be  procured 
every  year  or  two,  and  a  bird  of  undoubted  excellence 
ehould  be  bought. 


THE   FRENCH   BREEDS — HOUDANS   AND   CREVECCEURS. 

If  profit  is  the  chief  end  of  poultry-keeping,  and  this 
is  certainly  the  purpose  for  wliich  farmers  and  those  who 
raise  poultry  for  the  market,  -is  well  as  those  who  com- 
pete for  prizes  at  the  poultry  shows,  are  all  in  pursuit  of, 
then  the  French  breeds  of  fowls  are  worthy  of  high  con- 
sideration. There  is  no  other  country  in  the  world 
where  poultry  is  so  popular  a  product  in  the  market,  or 
so  frequent  a  dish  upon  the  tables,  as  in  France,  and  v 
breed  that  is  in  favor  there  must  possess  positive  merit. 
In  addition  to  the  vast  number  of  eggs  which  are  con 
sumed  in  every  possible  shape  in  cookery,  and  in  various 
arts,  millions  of  dollars'  worth  are  exported  from  France 
every  year;  and  the  poulet,  variously  presented,  is  not 
only  a  very  conspicuous  item  on  the  bills  of  fare,  but  its: 
delicacy  and  succulence  entitle  it  to  the  prominence  it 
enjoys.  That  it  is  acceptable  in  France  should  be  to  a 
breed  a  passport  to  popular  favor  everywhere.  Yet  the 
French  fowls  are  not  nearly  so  popular  in  America  as 
they  deserve  to  be.  The  Houdans  and  the  Creveca?urs 
are  both  prolific  egg-producers,  grow  nipidly,  and  pos- 
sess white  and  juicy  flesh.  Yet  we  have  ndmired  these 
fowls  in  the  yards  of  other  people,  and  have  listened 
favorably  to  frequent  praise  of  their  profit  and  their 
beauty.  The  Houdan  is  doubtless  a  very  handsome  and 
attractive  bird,  and  a  flock  of  them,  well  bred  and  well 
cared  for,  is  very  showy  in  the  yard  or  the  field  They 
are  square  and  massive  about  the  body,  with  short  legs, 
a  spirited  or  even  a  fierce  carriage,  on  account  of  their 


^<v^- 


FLECHE  COCK, 


(163) 


EUROPEAN   BREEDS.  165 

peculiar  crest,  beard,  and  muffling,  and  the  lively  mark- 
ings of  their  plumage,  which,  wlien  perfect,  is  of  a 
mixed  **  pebbly"  black-and-white.  They  have  the  fifth 
toe, --a  useless,  objectionable  member,  which  they  inherit 
from  the  Doiking  strain  in  their  ancestry,  although 
along  with  it  they  have  the  fine-flavored  flesh  and  plump 
breast  of  that  race.  Their  legs  are  gray  and  their  bones 
remarkably  light  They  are  egg- producers  rather  than 
breeders;  and  if  properly  fed,  the  hens  will  lay  on  with- 
out stopping  to  **sit."  They  will  thrive  in  confinement, 
when  properly  kept,  as  well  as  when  roaming  at  large; 
and  when  allowed  to  range,  exercise  the  liberty  now  and 
then  with  greater  freedom  than  is  convenient  upon  the 
farm.  The  standard  of  excellence  of  the  poultry-fan- 
ciers for  the  Houdan  is  subject  to  some  variation  as  to 
minor  points,  such  as  the  shape  of  the  comb;  the  fifth 
toe,  however,  is  insisted  upon;  the  feathering  should  be 
of  black  and  white,  evenly  mixed,  and  not  patchy;  the 
saddle  of  the  cock  is  tipped  with  straw  yellow;  the  crest 
is  of  black  and  white  feathers,  evenly  mixed,  and  thrown 
back  so  as  to  show  the  comb,  which  is  double,  evenly 
toothed  upon  each  side,  and  with  both  sides  alike  in 
shape;  the  hackle  is  black  and  white,  the  beard  and 
muffle  almost  hide  the  face,  and  the  wattles  are  long  and 
evenly  rounded  at  tiie  ends.  The  hen  is  square-bodied, 
and  low-framed,  with  plumage  like  that  of  the  cock; 
the  crest  is  full  and  round  jind  not  loose  and  straggling 
or  shaofgy.  The  fifth  claw  is  large  and  turned  upwards, 
as  with  the  cock.  If  good  birds  aie  procured  to  st;irt 
with,  they  should  breed  very  true  to  the  marks;  but  if 
long  closely  bred,  they  will  in  time  become  mixed  in  ap- 
pearance. 

The  Crevecceur,  like  the  Houdan,  is  named  from  the 
village  in  France  in  the  neighborhood  of  which  it  has 
long  been  largely  bred  for  market.  These  birds  are  re- 
markably stately  and  haiidsome,   although  somber  in 


166  PROFITS   IN"   POULTRT, 

color,  except  in  the  sunlight,  when  the  golden-green  re- 
flections from  the  plumage  make  them  very  brilliant;  but 
this  peculiarity  is  only  brought  out  in  a  favorable  light. 
They  are  much  more  rarely  seen  than  the  Houdans,  al- 
though as  producers  of  eggs,  and  for  non-sitting  as  well 
as  for   early  maturity,  and  whiteness  and  sweetness  of 
flesh,  they  surpass  these.     They  are  not  winter  layers, 
which  is  an  objection;  but  when  the  cock  is  crossed  upon 
Brahma  hens,   the  eggs  produce   table  birds  of   heavy 
weight,  excellent  quality,  and  in  time  for  early  market- 
ing.    They   suffer   notliing    from    confinement,    and  a 
dozen  can  be  easily  ke{)t  in  a  yard  twenty  feet  square. 
Tjiey  are  very  tame  and  friendly  when  petted.     Tliey 
excel  as  table  birds,  notwithstanding  their  black  legs, 
which  may  be    objected  to  by  the  marketmen  or  the 
cooks;  this  feature  has  no  ill  effect  upon  the  color,  flavor, 
or  tenderness  of  the  flesh,  which  is  very  white  and  of  de- 
licious flavor.   Young  birds  will  fatten  when  three  months 
old,  and  have  been  made  to  weigh  four  pounds  at  that  age, 
and  at  six  months,  with  two  weeks'  fattening,  have  weighed 
seven  pounds.     The  Crevecceur  cock  should  be  a  heavy, 
compact  bird,  mounted  upon  short,  thick  legs;  the  thighs, 
being  well   feathered,  tend  to  give  the  birds  a  heavier 
and  more  solid  build.     The  back  is  broad  and  flat,  giv- 
ing a  robustness  to  the  figure,  and  slopes  but  slightly 
towards  the  tail,  which  is  carried  high.     The  general 
carriage  is   dignified,  their  scdateness  being  somewhat 
heightened  by  their  somber  coloring.     The  comb  is  two- 
horned  or  ''antlered,"  and  the  crest  is  formed  of  lancet- 
shaped    feathers,    which   fall    backwards    and   do   not 
straggle  wildly  in  all  directions,  as  in  the  Houdan      The 
chicks  are  hardy  when  properly  cared  for,   but  early 
chicks  of  this  breed  are  rare,  on  account  of  the  late  habits 
of  the  hen.     The  breast  is  full;  the  hackle  is  long  and 
sweeps  gracefully  down  the  neck;  the  beard  and  muffle 
are  full  and  low  on  the  throat,  and  the  plumage,  as  pre- 


EUROPEAN   BREEDS.  167 

viously  described,  when  perfect,  is  of  a  solid  black,  with 
greenish  and  sometimes  brilliant  reflections.  The  hen 
is  similar  in  color  and  special  points  to  the  cock;  her 
body  is  massive,  and  her  legs  strong  to  match  her  stout 
body.  Her  plumage  is  perfectly  black,  the  crest  is 
large,  and  the  beard  full,  and  the  comb,  which  is  horned, 
is  much  hidden  in  the  crest. 

As  these  birds  become  aged  a  few  stray  white  feathers 
will  appear  in  the  crest,  which,  however,  should  be  an 
objection  in  young  birds.  AVhen  but  one  breed  is  kept, 
the  Houdan  would  be  preferable  to  the  Crevecoenr,  on 
account  of  its  more  lively  color;  but  when  cross-bred 
birds  are  not  objected  to,  afew  of  the  latter,  with  their 
remarkably  beautiful  color  when  in  a  bright  light,  their 
large  size  and  handsome  carriage,  their  desirable  table 
qualities,  and  the  habit  of  the  hen  to  lay  when  others 
are  broody,  would  make  a  very  desirable  addition  to  a 
flock  of  Brahmas  or  Cochins. 


CHAPTER     XVI. 

AMERICAN   BREEDS 

PLYMOUTH   ROCKS. 

The  breed  known  as  the  Plymouih  Rock  is  generally 
acknowledged  tlie  licst  for  useful  purposes  tbat  lias  ever 
been  bred  in  this  countiy,  and  as  especially  adapted  to 
our  American  climate,  markets,  and  uses.  As  fowls  for 
tlie  farmer  and  raiser  of  market  poultry,  they  are  su- 
perior to  other  birds  in  many  res])ects.  They  fill  the 
requirements  of  the  farm,  while  maintaining  their  purity 
as  a  breed.  They  are  good  layers,  sitters,  and  mothers. 
They  are  excellent  foragers,  and,  being  at  the  same  time 
under  easy  control,  will  bear  close  confinement  without 
injury.  They  have  the  desirable  characteristic  of  being 
self-reliant  when  roaming  at  will  and  dependent  upon 
tlieir  own  exertions,  and  contented  and  happy  when  re- 
strained in.  close  quarters. 

For  general  piiiposes  we  know  of  no  better  fowl. 
They  are  hardy,  and  easily  raised,  and  for  a  breed  that  is 
so  large  they  are  wonderfully  active  and  industrious,  quick 
and  sprightly  in  their  movements.  With  a  good  yard 
of  Plymouth  Rocks,  the  farmer  or  market-poultry  raiser 
has  a  breed  that  fills  all  requirements;  the  farmer's 
object  being  not  so  much  to  gratify  taste  or  a  love  of 
the  beautiful  and  ornamental,  as  to  keep  fowls  that  will 
give  a  good  supply  of  eggs  through  a  great  part  of  the 
year,  and  furnish  in  the  fall  and  winter  large- si  zed,  com- 
pact birds,  possessing  a  presentable  color  for  the  table. 

The  Plymouth  Rocks  were  first  brought  to  notice 
when  the  Brahmas  and  Cochins  were  leading  the  fashion, 
and  did  not  attract  particular  attention;  but  on  the  score 
.ri68) 


Fig.  36  (a>.~WHlTB  PLYMOUTH  BOCSS. 


(169) 


Fig.  76(6).— BABHJ:d  PLYMOUTH  BOCKS. 


AMERICAN  BRT:EDS.  171 

of  their  merits  alone  they  have  worked  their  way  up, 
and  earned  for  themselves  a  lasting  reputation  for  gen- 
eral utility. 

This  breed  is  deservedly  becoming  very  popular  among 
those  persons  who  keep  fowls  fur  profit.     First  among 
the  good  qualities  of  a  fowl,  is  size.     This  the  Plymouth 
Kocks  have  in  an  unusual  degree.     There  are  many  ex- 
cellent breeds  of  poultry  which  are  all  that  can  be  de- 
sired except  as  to  size,  and  the  lack  of  this  is  fatal  to 
their  popularity;  for,  after  all,  profit  is  the  chief  object 
with  most  people  in  choosing  a  kind  of  fowl  to  keep. 
Hardiness  of  constitmioii    and   vigor,    pleasing  form, 
handsome  and  attractive  plumage,  and  i)rolific  produc- 
tion of  eggs  are  all  very  desirable  qualities  in  fowls,  and 
these  all  belong  to  the  breed.     The  future  of  the  Ply- 
mouth Rocks  will  depend  greatly  upon  the  care  or  fortun- 
ate success  with  which  they  are  bred.     Difference  of  taste 
leads  breeders  to  favor  different  styles,  and  thus  "  strains'' 
are  originated.     If  these  styles  are  made  to  depart  too 
jnucli  from  a  rigid  standard,  there  is  danger  that  an  im- 
portant and  essential  point  may  be  sacrificed  for  some 
minor  fancy.     To  prevent  this,  and  to  induce  or  enforce 
care  aud  consistency  in  breeding,  it  would  be  well  that 
a  very  close  adherence  to  the  standard  be  insisted  upon 
ill  all  exhibitions,  and  that  a  very  rigid  one  be  adopted. 
In  the  case  of  the  birds  here  represented,  they  come  fully 
up  to  the  accepted  standard  of  excellence  of  American 
breeders,  and  meet  it  in  every  respect.     The  points  re- 
quired are:  The  breast  to  be  "broad,  deep,  and  full," 
and  the  body  to  be  *Marge,  square,  and  compact."     The 
form  of  these  birds  is  therefore  nearly  perfect,  and  if 
breeders  of  the  Plymouth  Rocks  vie  with  each  other  in 
taking  advantage  of  favorable  accidents  in  breeding,  and 
in  fixing  them  upon  their  strains,  or  in  using  care  in 
selecting  birds  for  breeding,  as  any  skillful  breeder  may 
readily  do,  the  future  history  of  this  breed  will  be  a  very 


172  PROFITS   IN    POULTRY. 

gratifying  one.  Among  some  of  eighty  breeds  recog- 
nized in  the  American  standand  of  excellence,  there  are 
only  three  of  American  origin,  yiz.,  the  old  fashioned 
Dominique,  the  Plymouth  Rocks,  and  the  Wyandottes. 
Aftersome  years  of  careful  breeding  the  Plymouth  Rock 
has  been  brougiit  to  such  a  condition  of  merit,  that  it  is 
now  one  of  the  most  popular  breeds,  and  promises  to  be 
one  of  the  most  suitable  for  farmers  and  attractive  to 
amateurs. 


AMERICAN   DOMINIQUES. 

This  old-fashioned  breed  is  said  to  have  been  brought 
over  by  the  early  Puritans,  and  wherever  bred  in  purity 
is  acknowledged  to  be  one  of  the  best,  hardiest,  and 
most  beautiful  of  all  domestic  fowls;  and  as  there  has 
certainly  beeu  no  importation  of  any  fowls  of  this  breed 
into  this  country  for  a  century,  they  have  come  to  be  re- 
garded as  strictly  an  American  variety. 

Tliey  are  without  doubt  the  oldest  of  the  distinctive 
American  breeds,  being  mentioned  in  the  earliest  poultry 
books  as  an  indigenous  and  valued  variety.  In  the  fu- 
rore for  fancy  breeds  of  fowls,  the  older  sorts  are  some- 
times wellnigh  forgotten;  yet  it  is  highly  probable 
that  the  American  Dominiques  possess  as  many  good 
qualities  as  any  of  the  newer  breeds.  If  they  do  not 
reach  the  heavy  weight  of  some  of  the  latter  breeds,  they 
have  great  merit,  and  none  give  better  satif action  to  the 
farmer  than  this  old  American  breed  of  Dominiques. 

They  should  weigh  from  six  to  eight  pounds  when 
matured. 

The  Dominiques  are  excellent  layers,  very  hardy,  un- 
exceptionable as  mothers,  yet  are  not  given  to  excessive 
incubation,  and  are  good  for  the  table.  They  grow  both 
fat  and  feathers  quickly,  while  their  plain  **  home-spun'' 


AMERICAN   BREEDS.  173 

suits  make  them  very  suitable  for  countless  localities 
where  larger  and  more  valuable-looking  fowls  would  be 
liable  to  be  stolen.  The  merits  of  this  breed  will  recom- 
mend it  to  persons  residing  in  the  country  as  well  worthy 
of  promotion  in  the  poultry-yard,  whether  as  producers 
of  eggs  or  of  meat,  or  as  sitters  or  nurses.  , 

The  color  of  their  plumage  maybe  described  as  a  light' 
steel-gray  ground,  with  each  featlier  distinctly  striped 
or  barred  across  with  a  darker  or  bluish-gray,  the  bars 
shading  off  gradually  from  dark  into  light.  The  cock 
is  a  very  showy  bird,  with  full  saddle  and  hackle,  and 
abundant  well-curved  sickle  feathers.  The  comb  should 
be  a  neat*' rose"  form;  face,  wattles,  and  ear-lobes 
should  be  red;  wattles  neat,  well-rounded,  and  of  me- 
dium size;  legs  briglit  yellow. 


WYANDOTTES. 

A  breed  which  for  some  time  was  known  as  the 
*'  American  Seabrights"  has  many  admirers,  who  were 
instrumental  in  having  the  variety  admitted  to  the 
Standard  at  the  meeting  of  the  American  Poultry  As- 
sociation held  at  Worcester  in  1883.  At  the  same  time 
the  birds  were  given  the  name  of  Wyandottes. 

Breeders  differ  in  their  statements  of  the  origin  of  this 
variety,  but  it  is  generally  considered  to  be  a  cross  of  the 
Brahma  and  Hamburg  breeds.  It  matters  little,  how- 
ever, what  the  history  of  the  fowl  is,  so  long  as  it  pos- 
sesses the  desired  characteristics.  When  well-bred,  the 
Wyandottes  are  good  layers,  sitters,  and  mothers,  and 
their  flesh  is  of  the  finest  flavor.  Their  plumage  is 
white  and  black,  each  feather  having  a  white  ground 
and  being  heavily  laced  with  black,  the  tail  alone  being 
solid  black.     They  have  a  small  rose  comb,  face  and 


174 


PROFITS   IN    rOULTRY. 


ear-lobes  bright-red.  legs  free  from  feathers  and  of  a 
rich  yellow  color.  Hens  will  weigh  six  to  seven  ponnds, 
and  cocks  seven  to  nine  pounds,  when  matured. 

In  this  breed  we  liave  the  rose  comb  like  the  Ham- 
burgs,  but  not  so  large.  The  plumage  is  black-and- 
white-speckled,  like  the  Hamburgs,  but  darker,  with  the 
black  tail  of  the  Brahma.  The  legs  are  yellow,  like  the 
Brahma,  but  bare  like  the  Hamburg.  Fine  specimens 
are  nearly  as  large  as  the  Brahma.     The  effort  has  been 


Fig.  77.— SILVER  WYAAUOTTK  FOWLS. 


in  this  combination  to  ]>reserve  the  good  qualities  and 
eliminate  the  undesirable  ones  of  both  parent  breeds. 
The  Plymouth  Rock  has  been  a  favorite  wiili  those  who 
have  wanted  a  plump,  fat  chicken  of  a  pound  and  a  half 
weight  as  broilers.  The  Wyandotte  is  fully  its  equal  in 
this  respect.  It  feathers  with  its  growth,  and  is  plump 
at  any  age,  thrifty  and  hardy  in  raising,  yellow-skinned, 
and  in  all  respects  an  excellent  variety  for  forcing  early. 
When  grown,  they  are  plump  in  body  and  of  an  attract- 
ive appearance  in  the  market.    They  lay  a  medium-sized 


(175) 


Fig.  78.— GOLD KN  WYANDOTTE  COCKEREL,  MARVEL. 

First  at  Toronto,  Boston  and  New  York,  1899  and  1900. 


AMEBIC  AIT  BREEDS.  177 

egg  of  dark-buff  color.  Their  laying  qualities  depend 
much  on  the  selections  and  mafcings  of  tlie  parent  stock. 
In  markings  the  fowls  are  very  handsome,  the  hen  more 
so  than  the  cock.  In  the  main,  the  feathers  are  Avhite 
with  a  black  border,  which  makes  them  evenly  and 
brightly  speckled.  The  hackle  is  penciled  white  and 
black,  and  the  tail  black. 

The  Wjandottes  have  grown  to  be  one  of  the  most  pop- 
ular breeds  of  American  fowls.  They  are  more  blocky  in 
shape  than  Plymouth  Rocks  and  a  trifle  fuller  breasted. 
Besides  the  Silver  Wyandottes  described  above,  there  are 
also  the  White,  Buff,  Golden,  Black,  Partridge  and 
Columbian  varieties.  The  latter  are  of  the  same  color 
and  markings  as  Light  Brahmas. 


AMERICAN  JAVAS. 

In  writing  of  our  American  Javas  Mr.  Bicknell  says  : 
They  have  characteristics  different  from  any  other  vari- 
ety ;  they  present  large  size,  long  bodies,  deep  full  breast, 
and  their  general  make-up  is  just  what  is  required  for  a 
genuine,  useful  superior  table  fowl — hardiness  and  beauty. 

Of  the  two  varieties.  Black  and  Mottled,  there  is  little 
difference  except  in  i^lumage.  They  have  single  combs, 
feet  are  yellow,  shanks  free  from  feathers,  skin  yellow ; 
when  served  on  the  table  the  flesh  does  not  present  that 
objectionable  dark  color  common  to  some  other  breeds, 
but  is  equal  to  the  Plymouth  Kock  in  every  particular- 


CHAPTER  XVll. 
DISEASES  OF  POULTRY. 

Poultry  generally  suffer  from  preventible  ills.  It  is 
almost  useless,  and  rarely  ever  worth  while,  to  treat  sick 
poultry.  A  chicken  is  hardly  worth  the  trouble  re- 
quired to  physic  it,  and  nine  out  of  ten  die  in  spite  of  all 
the  treatment  that  can  be  given  them.  Poultry  are 
naturally  subject  to  very  few  diseases.  If  kept  clean, 
not  overfed,  not  cooped  up  close,  kept  from  foul,  pu- 
trid food,  supplied  with  clean  water  regularly,  and  have 
abundant  pure  air  in  their  roosting-places,  they  live  and 
thrive  without  any  trouble,  excej^t  in  rare  cases.  The 
fatal  disorders  which  result  from  ill-treatment  cannot 
be  cured  by  medicine.  It  is  too  late.  The  mischief  hag 
been  done  when  the  first  symptoms  appear,  and  the  bes^ 
procedure  is  generally  to  kill  the  diseased  fowls  and  saY 
the  rest  by  sanitary  measures. 


DISTEMPER,    ROUP,    AND   CHICKEN-POX. 

An  article  which  recently  appeared  in  a  poultry  jour- 
nal is  the  most  practical  we  have  ever  seen  on  these 
subjects,  and  is  well  worth  reprinting.  Fowls  never  per- 
spire; the  waste  of  the  system  is  in  a  large  measure  car- 
ried off  in  the  vapor  of  ihe  breath,  which  is  far  more 
rapid  than  is  by  many  supposed.  The  heart  of  the 
fowl  beats  150  times  per  minute,  which  causes  a  rapid 
respiration,  and  demands  twice  the  amount  of  air  in  pro- 
portion to  weight.  Even  the  bones  of  the  wing  are 
(178) 


DISEASES   OF   POULTRY.  179 

charged  with  air,  and  so  much  so  that  the  windpipe 
severed  and  tied,  and  the  wing  sawn  off,  it  will  admit 
air  enough  to  sustain  life  for  some  time. 

Distemper,  which  seems  to  be  an  acclimated  disease, 
yet  if  neglected  often  results  in  roup,  is  easily  detected 
by  a  puffed  face,  deep  scarlet  in  color,  and  in  two  or  three 
days  discharges  from  the  nostrils  appear.  In  this  disease 
the  membrane  of  the  air-passages,  tear-tube  and  throat 
is  inflamed;  and  when  so  much  so  as  to  close  the  tear- 
tube,  the  discharges  become  acrid,  and  roup  is  tlie  result. 
To  prevent  this,  it  becomes  necessary  to  check  these  mu- 
cus-discharges.  The  use  of  kerosene  is  a  hnndy  and  sure 
cure.  By  holding  the  fowl  so  it  cannot  swallow,  and 
filling  the  throat  with  the  oil,  holding  long  enough  to 
have  the  oil  thoroughly  saturate  the  throat,  then  allow- 
ing the  same  to  run  out  of  the  mouth,  and  by  washing 
the  nostrils  out,  and  injecting  a  few  drops  into  each  nasal 
passage,  the  effect  is  magical;  and  if  attended  to  during 
the  first  two  days  of  the  distempei',  one  application  gen- 
erally proves  sufficient.  So  safe  and  sure  is  this  remedy 
that  I  have  not  used  any  other  for  the  past  two  years.  It 
checks  at  once  the  unnatural  discharges.  The  brenthing 
of  kerosene  for  the  twenty-four  hours  seems  to  have  a 
most  marvelous  effect,  and  restoration  to  health  is  the 
result.  By  neglect  we  often  have  an  attack  of  ''  roup,^* 
which  is  apparent  inafetid  breath,  swollen  Jieud,  and  in- 
flamed face,  a  throat  and  mouth  filled  with  canker.  No 
matter  what  the  cause  that  has  brought  this  state  of 
things  to  your  flock, — be  it  bad  ventihition,  filthy  quar- 
ters, unclean  water- vessels,  or  neglect  to  remove  roupy 
specimens  till  by  the  taint  of  the  water  by  drinking  in 
the  same  vessel  the  whole  flock  is  effected,— it  is  safe,  when 
a  part  of  the  fowls  are  so  affected,  to  reason  that  the  en- 
tire flock  is  in  a  measure  poisoned  in  blood,  and  moans 
should  be  taken  to  prevent  its  spreading.  If  we  in  such 
a  case  put  in  the  water-vessel  bromide  of  potassium  to 


180  PROFITS  IN   POULTRY. 

tlie  extent  of  two  grains  to  each  fowl,  for  three  or  four 
days,  the  evils  of  the  ravage  may  be  stayed. 

But  in  treating  those  bad  cases  described  above,  if  the 
patient  is  so  full  of  canker  as  to  be  unable  to  eat,  we 
must  administer  the  doses. 

At  the  time  uf  the  Portland  exhibition,  I  had  sent  to 
me  a  patient  in  the  shape  of  ii  fine  Light  Brahma.  The 
bird  did  not  arrive  until  I  had  left  for  the  exhibition; 
consequently,  it  was  three  days  before  1  could  attend  to 
him.     When  I  retured  I  found  him  in  the  followinar 

o 

deplorable  condition:  His  mouth  was  as  full  as  it  could 
possibly  be  of  canke^;  his  head  v/as  swollen  till  both  eyes 
were  closed,  and  face  and  comb  were  broken  out  with 
dry  canker,  or,  as  some  poultry  men  call  it,  chicken-pox. 
By  tlie  use  of  a  large  syringe,  I  injected  the  bird's  crop 
full  of  milk  in  which  four  grains  of  bromide  had  been 
dissolved;  I  then  gargled  the  mouth  and  throat  with 
kerosene  in  the  way  described  above. 

We  see  many  recommendations  to  remove  the  canker 
by  forcible  means;  this  is  the  very  worst  thing  that  can 
be  done  (inhuman  and  retards  the  cure).  In  the  case  of 
the  Light  Brahma,  by  gargling  the  throat  three  morn- 
ings, the  fourth  morning  nearly  all  the  canker  slipped 
off,  leaving  the  mouth  smooth.  I  administered  the  milk 
and  bromide  for  the  four  days  also. 

The  head,  as  I  have  described,  was  a  swollen,  shapeless 
mass.  I  felt  that  the  case  was  a  hopeless  one,  and,  al- 
ready knowing  the  curative  properties  of  the  oil  for 
canker  in  the  throat,  I  bathed  the  head,  face,  and  throat 
with  the  oil,  repeating  the  operation  the  second  morn- 
ing, when  I  noticed  here  and  there  small  blisters  on  the 
throat,  and  a  decided  improvement  in  the  looks  of  my 
patient.  I  then  on  the  fourth  morninof  applied  the  oil 
again,  when  the  swelling  subsided,  and  he  opened  his 
eyes  and  commenced  to  eat  a  little,  and  from  that  time 
improved  rapidly;  the  blisters  of  course  dried  down. 


DISEASES   OF   POULTRY.  ISl 

About  a  week  afterward  I  was  brushing  the  dry  scale 
from  face  and  comb,  and  iu  the  process  I  lifted  entire 
the  cuticle  nnd  feathers  from  head  and  neck  for  thiee 
inches  d'^vn,  which  demonstrated  the  power  of  the  oil 
as  a  counter-irritant,  and  the  necessity  of  care  in  its  use. 
These  two  medicines  are  all  I  have  used  since  for  distem- 
per or  roup,  and  so  successful  have  I  been  that  I  think 
it  safe  to  say  I  have  not  lost  five  birds  by  roup  in  tlie  past 
two  years. 

Chicken-pox — warty  blotches  of  comb  and  throat — can 
be  treated  with  bromide,  by  giving  three  grains  a  day, 
and  isolating  the  bird  till  the  spots  dry  and  cleave  off, 
which  will  be  iu  a  week  or  ten  days.  The  plan  to  remove 
those  caps  is  a  very  bad  one,  and  only  spreads  the  disease. 
Patience,  giving  time  for  the  bromide  to  do  its  work, 
and  the  shedding  of  the  dry  scales,  is  all  that  is  needed 
for  a  cure. 


CHICKEN   OR   FOWL  CHOLERA. 

There  is  nothing  more  unsatisfactory  than  a  sick 
chicken,  or  more  ditficult  to  treat,  and  we  find  that  the 
best  writers  upon  poultry  diseases  insist  much  more 
upon  prevention  than  upon  cures.  The  term  "chol- 
era" is  applied  to  a  disease  which,  though  it  varies 
in  different  parts  of  tlie  country,  is  everywhere  accom- 
panied by  a  violent  diarrhcea,  and  is  rapidly  fatal.  In 
every  such  outbreak  of  disease  among  fowls,  the  first 
thing  to  be  done  is  to  separate  the  sick  from  the  well, 
and  at  once  give  a  change  of  food,  which  should  be  of 
the  most  nourishing  character,  and  combined  with  some 
stimulant,  such  as  Cayenne  pepper,  or  a  tonic,  like 
iron.  Modern  writers  upon  poultry  diseases  are  greatl5 
in  favor  of  iron  in  some  form  as  a  tonic.  The  old 
method  of  putting  rusty  nails  in  the  drmking-water  ha(j 


183  PROFITS  IN"   POULTRY. 

good  sense  at  the  bottom  of  it,  but  a  more  active  lorm 
of  iron  is  desirable.  The  English  poultrymen  are  much 
in  favor  of  **  Douglas's  Mixture/'  This  is  made  by  put- 
ting eight  ounces  of  sulphate  of  iron  (also  called  cop- 
peras, or  green  vitriol)  into  a  jug  (never  use  a  metallic 
vessel)  with  two  gallons  of  water,  and  adding  one  ounce 
of  sulphuric  acid  (oil  of  vitriol).  This  is  to  be  put 
into  the  drinking-water  in  the  proportion  of  a  tea-spoon- 
ful to  a  pint,  and  is  found  to  be  a  most  useful  tonic 
whenever  such  is  needed.  So  soon  as  the  disease  breaks 
out  among  the  poultry,  this  should  be  given  to  the  well 
to  enable  ihem  to  resist  it,  together  with  more  nutri- 
tious and  easily  digestible  food. 

One  writer  on  the  subject  states  that  he  made  a  satu- 
rated solution  of  alum,  and  whenever  a  bird  was  at- 
tacked, gave  it  two  or  three  tea-spoonfuls,  repeating  the 
dose  the  next  day.  He  mixed  their  feed,  Indian  meal, 
with  alum  water  for  a  weekl  Since  adopting  this  he 
has  lost  no  fowls.  Another  writes  that  in  each  day's 
feed  of  cooked  Indian  meal,  for  a  dozen  fowls,  he  added 
a  table-spoonful  of  Cayenne  pepper,  gunpowder,  and 
turpentine,  feeding  this  every  othor  day  for  a  week. 
From  what  we  have  heard  of  chicken-cholera,  it  ap- 
pears to  be  a  protest  against  improper  feeding  and 
housing  rather  than  any  well-defined  disease.  Fowls 
are  often  in  poor  condition  on  account  of  the  vermin 
they  are  obliged  to  support,  or  they  may  be  in  impaired 
health  from  continuous  feeding  on  corn  alone.  Whei? 
in  this  weakened  state,  a  sudden  change  in  the  weather 
may  induce  diarrhea,  or  a  cold,  which  attacks  the  flock 
so  generally  that  the  disease  appears  to  be  epidemic. 
And  being  generally  and  rapidly  fatal,  it  is  called  **  chol- 
era," and  the  owner  of  such  a  flock  at  once  writes  us  for 
a  remedy  for  *'  chicken-cholera."  A  recent  letter,  from 
a  friend  in  Massachusetts,  is  the  type  of  many  others 
received  of  late.     This  informed  us  that  some  of  the 


DISEASES   OF   POULTRY.  l^dS 

fowls  would  leave  the  re??t  of  the  flock,  go  off  and  mope 
by  themselves,  refuse  to  eat,  and,  as  a  general  thing, 
those  so  affected  soon  died.  The  writer  assumed  this  to 
be  cholera.  Our  reply  was  essentially  as  follows:  Sepa- 
rate at  once  the  sick  birds  from  the  well.  If  the  poultry- 
house  has  not  recently  been  put  in  order,  remove  all  the 
fowls  until  it  can  be  fumigated,  by  burning  sulphur, 
and  then  whitewashed  in  every  part  of  the  interior  with 
lime-wash,  to  each  pailful  of  which  half  a  pound  of 
crude  carbolic  acid  has  been  added.  Mix  some  lard  and 
kerosene,  and,  with  a  rag,  or  swab,  rub  all  the  roosts. 
Throw  out  all  the  old  straw  from  the  nest-boxes,  and 
grease  with  the  lard  and  kerosene  the  insides  of  these. 
Renew  the  dust- boxes,  using  fine  road-dust,  and  mixing 
some  sulphur  with  the  dust. 


SCABBY    LEGS    IN    POULTRY. 

The  unsightly  disease  which  affects  the  legs  of  fowls, 
causing  them  to  swell  and  become  distorted,  is  due  to  a 
mite,  a  small  insect  which  is  similar  in  appearance  to 
that  which  causes  scab  in  sheep.  It  is  roundish-oval, 
and  semi  transparent,  about  one  eight-hundredth  of  an 
inch  in  length,  appearing,  when  magnified  400  diam- 
eters, about  half  an  inch  long.  If  the  scales  from  the 
leg  of  a  diseased  fowl  are  beneath  the  microscope,  a 
number  of  these  mites  may  be  found  between  them. 
Beneath  the  scales  there  are  spongy,  scabby  growths,  in 
which  the  eggs  and  pupae  of  the  mites  are  to  be  seen  in 
great  numbers.  The  pupae  are  very  similar  in  shape  to 
the  mature  mites,  but  are  very  much  smaller,  appearing, 
when  viewed  with  the  above-mentioned  power,  about 
one  tenth  of  an  inch  in  length.  The  disease,  being  of  a 
similar  character  to  the  scab  in  sheep,  or  the  mange  in 
dogs  and  cattle,  may  be  cured  by  the  same  treatment 


184  PROFITS   IN"   POULTRY. 

We  have  cured  fowls  of  the  disease,  before  accurately 
kiiuwiiig  the  cause,  by  applying  to  the  legs  a  mixture  of 
hird  with  one-twentieth  part  of  carbolic  acid.  This 
should  be  applied  with  a  stiff  brush,  such  as  one  of 
Lliose  sold  with  bottles  of  mucilage.  A  very  small  paint- 
er's sash-brush  would  answer  the  purpose;  but  some- 
thing must  be  used  by  which  the  medicated  grease  can 
be  applied  thoroughly  to  the  crevices  between  the  scales. 
A  mixture  of  equal  parts  of  lard  or  sweet-oil  and  kero- 
sene will  be  equally  as  effective  as  the  carbolic-acid  mix- 
ture. It  is  probable  that  lard,  or  oil  alone,  would  be 
effective,  but  the  kerosene  more  easily  penetrates 
between  the  scales,  and  the  carbolic  acid  is  sure  death 
to  the  parasites.  The  remedy  being  so  simple,  it  will 
be  inexcusable  if  this  disagreeable  affection  is  suffered 
to  remain  in  a  flock;  while,  however,  one  fowl  is  troubled 
with  it,  it  will  certainly  spread,  as  the  mites  will 
burrow  beneath  the  scales  of  the  other  fowls.  If  pre- 
cautions were  generally  used,  the  parasite  could  soon  be 
exterminated.  It  should  be  made  a  disqualification  at 
poultry-shows  for  fowls  to  be  affected  with  scabby  legs 
or  feet,  in  any  degree  whatever,  for  we  know  that  sev- 
eral poultry-yards  are  not  free  from  this  disease;  and 
whenever  affected  fowls  are  sent  out,  the  disease  goes 
with  them. 


EGG-EATING  FOWLS. 

When  fowls  are  confined  they  will  eat  their  eggs,  and 
no  persuasion  but  that  of  the  ax  will  prevent  them. 
They  must  be  freed  from  confinement  and  given  their 
natural  employment  of  scratching,  or  they  will  get  into 
this  mischief. 

If  the  bird  is  worth  the  trouble,  a  nest  may  be  so  ar- 
ranged that  the  egg,  when  laid,  will  at  once  roll  oui  of 
sight  and  reach. 


DISEASES   OF   POULTRY.  185 


FEATHER-EATING   FOWLS. 


The  habit  of  pulling  and  eating  feathers  is  also  com- 
mon among  fowls  confined.  It  is  impossible  to  cure 
the  fault  when  once  acquired,  and  it  is  best  to  kill  the 
fowls  for  table  use  at  first  sight,  as  they  quickly  teach 
others  to  do  the  same.  The  cause  is  doubtless  a  need  or 
api)etiLe  for  something  contained  in  the  feathers.  A 
mixture  of  dried  flesh  and  bone,  specially  prepared  for 
l)oultry,  with  a  small  quantity  of  sulphur,  will  act  as  a 
preventive.  Bits  of  fresh  lean  meat,  or  scraps,  or  fine- 
powdered  fresh  bones,  will  answer. 

Another  remedy  is  to  give  them  a  sheep's  pluck,  or 
liver,  to  ])ick  at,  hanging  it  up  within  reach,  and  to 
give  them  wheat  scattered  in  the  earth  or  litter  of  their 
houses.  This  will  give  them  food  and  work  to  occupy 
their  time. 


THE    PIP. 

Poultry  are  sometimes  troubled  with  a  disease  known 
as  '*pip."  This  is  inflammation  of  the  tongue  and 
mouth,  with  the  growth  of  a  horny  scale  on  the  point 
of  tlie  tongue,  which  prevents  the  fowls  from  feeding. 
Give  each  fowl  a  pinch  of  powdered  chlorate  of  potash, 
dropping  it  into  the  throat  and  upon  the  tongue,  and 
remove  the  scale  with  the  point  of  a  penknife. 


GAPES. 

Gapes  is  the  result  of  parasitic  worms  in  the  wind- 
pipe. The  only  cure  is  to  dislodge  them.  This  is 
sometimes  successfully  done  by  putting  the  chicks  in  a 
box,  covering  the  top  with  a  piece  of  muslin,  and  dust- 


186  PROFITS   IN    POULTRY. 

ing  fine  lime  tlivongh  the  clotli.  The  chicks  breathe 
the  lime,  and  as  it  comes  in  contact  with  the  worms, 
these  let  go  of  the  membranes,  and  are  dislodged  by  tlie 
coughing  an<I  sneezing  of  the  chicks.  To  prevent 
gapes,  the  chicks  should  not  be  kept  on  ground  where 
fowls  have  previously  been.  This  may  be  done  either 
by  spading  old  ground  deeply  each  year,  or  providing  a 
different  locality  for  the  poultry-yard. 


EGG-BOUND   FOWLS. 

It  is  not  at  all  uncommon  for  hens,  especially  old  and 
infirm  ones,  to  become  egg-bound.  The  eggs  without 
shells  collect  in  the  egg-passage,  and  form  a  mass  of 
hard,  cheesy  matter,  which  in  time  causes  the  abdomen 
to  swell,  and  finally  kills  the  fowl.  In  the  early  stages 
of  this  trouble  the  remedy  is  to  inject  some  linseed-oil 
into  the  passage,  and,  by  dilating  it  with  the  fingers, 
remove  the  collected  matter.  The  trouble  is  generally 
from  over-feeding  with  stimulating  food. 


LOSS   OF   FEATHERS. 

Poultry  will  frequently  drop  their  feathers  when 
overfed  upon  corn,  buckwheat,  or  other  heating  food. 
The  remedy  is  to  feed  only  chopped  cabbage  or  turnips, 
or  turn  them  into  a  grass-field  for  a  few  days.  A  few 
pills  of  castile-soap,  or  half  a  tea-spoonful  of  castor-oil, 
will  be  of  benefit. 


BUMBLE  FOOT. 

This  is  usually  caused  by  a  bruise  or  sliver;  inflam 
mation  sets  in,  and  pus  forms  under  the  skin  and  be 


DISEASES   OF   POULTRY.  187 

comes  condensed  into  hard,  cheesy  matter.  When  dis- 
covered, while  the  pus  is  in  liquid  form,  if  the  skin  be 
opened  with  a  knife,  the  pus-cavity  well  syringed  out 
with  carbolic  acid  and  water,  the  place  kept  open  by 
poulticing  for  a  day  or  two,  it  heals  up.  The  same 
trouble  sometimes  attacks  the  shank;  in  such  a  case 
open  the  sack  at  the  bottom  and  top,  and  syringe  the 
cavity  from  the  top  to  the  bottom  a  couple  of  times; 
then  use  strong  liniment  on  the  shank,  and  it  will  all 
heal  up.  When  the  case  is  of  so  long  standing  that  the 
pus  becomes  hard  and  cheesy,  the  only  way  is  to  lay  the 
whole  thing  open,  making  an  opening  large  enough  to 
press  the  core  out;  then  poultice  and  use  the  carbolic 
acid  and  water  baths,  finally  winding  up  with  a  strong 
liniment. 


DEFENSE    AGAINST   DISEASE. 

If  cared  for,  and  they  have  clean,  wholesome  quarters 
and  not  crowded,  poultry  will  always  be  healthy.  If  a 
fowl  merely  acts  a  little  "  cranky,"  do  not  imagine  that 
it  is  sick,  and  commence  stuffing  it  with  drugs;  simply 
remove  it  to  a  pen  some  distance  from  the  flock,  and  let 
it  alone  a  few  days.  If  it  proves  to  be  very  sick,  chop  off 
its  head  and  burn  it.  For  cholera,  a  strong  solution  of 
hyposulphite  of  soda,  given  three  times  a  day,  in  tea- 
spoonful  doses,  is  probally  the  best  remedy  we  have. 
For  gapes,  dip  a  feather  in  turpentine,  and  insert  it 
into  the  windpipe.  One  application  will  generally  cure; 
two  are  sometimes  necessary.  Dip  scaly  legs  in  kero- 
sene two  or  three  times.  A  little  sulphur  mixed  with 
the  food  once  a  week  in  winter  prevents  packing  of  the 
crop  and  irregularities  of  the  l^wols,  caused  by  over- 
eating and  the  constant  production  of  eggt^.    Gravel  and 


188 


PROFITS  IN   POULTRY. 


coarse  ciiud  are  necessary  for  the  digestion  of  food. 
Crushed  bones,  old  plaster,  lime,  etc.,  are  necessary  for 
the  formation  of  egg-shells.  Cayenne  pepper  in  small 
quantities,  mixed  with  the  food  occasionally  durins:  the 
winter,  promotes  egg-laying. 


K£D  FILE  OAHK  COCKKBBL. 


CHAPTER  XVIII. 


PARASITES  UPON  POULTRY. 


It  is  very  common  to  speak  of  "  Hen-lice"  as  if  there 
were  but  one  kind  of  insect  parasite  upon  our  fowls. 
The  fact  is  that  there  are  at  least  five  species  of  lice 
which,  with  several  mites,  ticks,  and  kindred,  creatures, 
bring  up  the  number  of  poultry  pests  to  a  dozen  or 
more.  From  the  day  the  chick  leaves  the  egg,  to  that 
on  which  it  is  prepared  for  market,  it  is  subject  to  the 
attacks  of  one  or  more  of  these 
parasites.  That  they  interfei'e 
with  the  comfort,  and  conse- 
quently the  thrift  of  the  birds, 
is  evident,  and  to  be  a  successful 
poultry-raiser  one  should  know 
thorouglily  the  habits  of  these 
poultry  enemies  and  the  methods 
of  getting  rid  of  them.  Tlia^^ 
some  are  wonderfully  prolific  is 
shown  by  feathers  sent  us  by  a 
friend  in  New  Hampshire,  who 
writes:  **They  have  something 
the  base,  and  about  every 
in  the  'fluff'  is  like 
(See  Fig.  79.)  The  engrr.ving,  of  the  natu- 
ral size,  gives  the  appearance  of  the  feathers.  A 
magnifier  showed  the  **someth'ng  on  the  base"  to  be 
a  dense  mass  of  the  eggs  of  a  parasite,  and  it  js  safe  to 
say  that  tliere  were  several  hundreds  in  each  cluster.  A 
portion  of  the  eggs  had  hatched,  and  we  do  not  wonder 
that  our  friend  wrote  that  the  '*  cockerel  is  very  lousy.'' 
Some  of  the  creaturee  live  only  upon  the  feathers  of  the 
(189) 


on 

feather 

these." 


Fig.   7P  -KGOS  AT   BASE  OF 
FEATHER. 


190  PROFITS   IN    POULTUY. 

bird,  while  others  are  provided  with  suckers  by  which  to 
draw  the  blood.  Where  tha  fowls  are  in  good  health, 
and  have  free  use  of  the  dust  bath,  they  keep  the  para- 
sites from  excessive  increase.  In  winter  there  should 
always  be  a  box  of  fine  earth  for  dusting  kept  where 
no  water  can  reach  it.  Old  nest-boxes  should  be  treated 
to  a  bath  of  scalding  lye  before  they  are  again  used. 

To  get  rid  of  fleas,  tlie  chicken-house  should  be 
thoroughly  whitewashed — not  half  done — with  hot  lime- 
wash.  The  floor  should  be  well  sprinkled  with  a  solution 
of  carbolic  acid,  and  the  roosts  thoroughly  greased  with 
a  mixture  of  one  pound  of  lard,  one  pint  of  i-aw  linseed 
oil,  a  quarter  of  a  pint  of  kerosene,  and  a  quarter  of  a 
pound  of  sulphur. 

When  kerosene  oil  is  placed  on  the  fowls  themselves, 
it  should  be  used  sparingly;  properly  applied,  it  is  the 
best  known  remedy  for  lice,  but  to  use  it  recklessly  is 
dangerous. 


Unfortunately  fDr  the  fowls,  it  is  impossible  to  de- 
scrii)e  "  the  "  Hen  Louse,  for  tliere  are  so  many  of  them. 
Here  is  a  portrait,  Fig.  80,  of  one  of  the  easiest  to 
find,  as  it  is  one  of  the  largest,  being  nenrly  ^  inch 
iong.  Unless  special  care  is  taken,  little  chicks,  when 
they  are  first  hatched,  are  sadly  nfilioted;  and  the 
feathers  on  the  head  are  all  alive  with  them.  Not  only 
common  fowls,  but  all  other  domestic  birds,  including 
the  delicate  pets,  such  as  the  canary,  ;md  the  wild  bird? 
from  the  largest  to  the  smallest,  are  infested  hy parasites 
— as  animalc  and  plants  that  live  upon  other  animals  and 
plants  are  called.  Veimin  is  the  pest  of  poultry,  and 
when  chicken-houses  get  thoroughly  infested,  it  is  not 
an  easy  matter  to  cleanse  them.     If  the  house  is  washed 


PARASITES  UPON"   POULTRY.  191 

mth.  a  hot-lime  wash,  and  the  roosts  are  rubbed  with  a 
mixture  of  kerosene  oil  and  lard,  the  lice  will  be  made  un- 
comfortable, and  if  this  treatment  is  repeated  a  few 
times,  the  house  and  also  the  fowls  will  be  quite  free  from 
vermin.  If  the  house  is,  as  all  poultry  houses  should  be, 
detached  from  barns  and  other  buildings,  it  may  be 
fumigated.  Shut  it  up  tight  and  close  every  opening; 
then  place  a  pan  of  live  coals  on  the  ground  (or  if  it 
must  be  on  a  wooden  floor,  put  down  a  few  shovelfuls  of 
earth,  or  cold  ashes  to  hold  the  pan).  Throw  on  a 
handful  of  lumps  of  brimstone,  and  get  out  quickly, 
closing  the  door  tightly.  If  the  work  has  been  done 
thoroughly,  no  lice  can  be  found  at  the 
eud  of  a  few  hours.  The  white- wash- 
ing, etc.,  may  then  be  done. 

In  regaid  to  the  use  of  kerosene,  it  is 
not  more  effective  perha])s  than  some 
other  remedies,  but  is  applied  more 
easily  than  lard,  tobacco,  sulphur,  or 
whitewash.  We  apply  it  to  the  perches 
in  the  hennery  from  the  common 
lamp-filler.  Turn  a  very  small  stream 
from  the  spout,  and  move  the  can  ^'^"  he^-^usI.  ''^^^ 
rapidly  from  end  to  end  of  the  perch. 
The  oil  gets  upon  the  feet  and  feathers,  and  is  soon  dis- 
tributed all  over  the  fowl.  The  lice  ^eave  on  very  short 
notice,  and  the  fowls  are  entirely  relieved.  It  is  a  greater 
safeguard  against  lice  on  chickens,  when  fii'st  hatched*  to 
use  the  oil  in  the  boxes,  before  the  nest  is  made  for  the 
sitting  hen.  It  takes  but  a  small  quantity,  applied  to  the 
corners  of  the  box,  to  keep  away  insects.  Take  care  that 
the  oil  does  not  touch  the  cgg^.  In  using  a  substance 
like  kerosene  about  the  farm  buildings,  remember  that  it 
is  inflammable,  and  must  be  employed  with  caution, 
avoiding  every  chance  of  fire. 

While  the  kerosene  will  destroy  vermin  by  the  thou- 


192 


PROFITS   IN    POULTRY. 


sands,  its  effects  are  not  lasting,  as  it  soon  evaporates. 
To  be  effectual,  it  should  be  applied  to  the  roosts  ana 
wood-work 'frequently,  say  once  a  week. 

The  red  color  of  some  of  the  lice  is  due  to  the  blood 
sucked  by  them  from  the  fowls,  as  mosquitoes  become 
red  after  dining  on  human  blood. 


CHAPTER     XIX. 

RAISING  TURKEYS. 

It  is  a  joyful  morning  to  the  farmer  when  he  discoverar 
his  first  brood  of  young  turkeys  following  the  cautious 
tread  and  the  low  cluck  of  the  mother,  as  she  leaves  her 
nest.  The  critical  season  of  turkey-raising  is  now  be- 
fore him.  Upon  his  constant  care  and  watchfulness  for 
che  next  three  or  four  weeks  depend  his  success  and  his 
profits.  It  is  a  matter  of  tlie  first  importance  that  the 
care  of  the  young  broods  should  be  committed  to  some 
one  individual.  There  is  no  substitute  for  personal  re- 
sponsibility in  carrying  the  young  chicks  through  their 
first  month.  They  are  very  tender,  and  they  have  many 
enemies  from  the  start.  The  mother  bird  has  wise  in- 
stincts to  guard  her  brood  against  harm  in  a  state  of 
nature,  but  in  domestication  she  needs  close  watching 
to  guard  them  against  birds  and  beasts  of  prey,  against 
roaming  for  food  too  early  in  the  morning,  and  especial- 
ly against  storms.  If  the  farmer  cannot  attend  to  this 
himself,  he  should  put  the  care  upon  some  one  else  who 
will  look  after  the  broods  at  short  intervals  during  the 
day,  and  see  them  properly  sheltered  for  the  night. 
Women  who  have  a  fondness  for  the  work  make  the  best 
guardians  of  the  young  broods.  Each  little  flock  should 
be  counted  es'ery  night,  as  they  come  to  their  roost,  and 
if  any  are  missing  they  should  be  looked  after.  They 
can  be  controlled  in  their  wanderings,  at  first,  by  fre- 
quent feeding.  Like  all  other  birds,  they  follow  the  feed 
very  strictly,  and  will  not  wander  very  far  from  food 
that  is  regularly  and  bountifully  supplied. 

Why  is  it  that  one  farmer  will  raise  nearly  every  tur« 
(19^>  13 


194:  PROFITS   IJS"   POULTRY. 

key-chick  that  comes  out  of  the  shell,  and  do  this  nine 
years  out  of  ten,  without  much  respect  to  wet  or  dry 
seasons,  while  another  loses  from  a  half  to  three  quarters 
with  about  the  same  uniformity  ?  We  know  of  men 
with  whom  success  is  the  established  rule.  They  are 
very  systematic  in  this,  as  in  all  their  other  business. 
We  visited  one  of  these  thrifty  farmers,  who  raised  one 
hundred  and  sixty-five  turkeys  last  year  from  nine  hens, 
and  upon  inquiry  found  that  he  did  about  the  same  thing 
every  year.     We  wanted  to  know  just  how  he  managed 


Fig.  81.— BRONZE  TURKEY. 

to  secure  this  uniform  result,  and  found  him  communi 
cative.  He  insists  upon  good  stock  to  begin  with — th( 
best  always  selected  to  breed  from.  Then  he  places 
great  reliance  upon  regular  feeding  during  the  fall  and 
winter,  so  that  the  flock  becomes  very  gentle,  and  the 
hens  make  their  nests  immediately  about  the  sheds  and 
barns  in  places  prepared  for  them.  This  is  a  great  safe- 
guard against  foxes,  skunks,  crows,  hawks,  and  other 
creatures  that  destroy  the  birds  or  their  eggs.  When 
the  young  first  come  off  the  nest,  they  are  confined  in 


RAISING    TURKEYS.  195 

pens  for  a  few  days  until  they  are  strong  enough  to  fly 
over  a  board  inclosure  one  foot  high.  He  feeds  fre- 
quently with  coarse  corn-meal  and  sour  milk  until  four 
o'clock  in  the  afternoon.  He  found  in  his  experience 
that  he  lost  a  good  many  cliicks  from  the  food  hardening 
in. the  crop.  There  is  danger  from  over-feeding.  As 
the  chicks  grow  the  sour-milk  diet  is  increased,  and 
during  the  summer  it  is  kept  constantly  in  a  trough  for 
them.  They  are  exceedingly  fond  of  sour-milk  and 
buttermilk,  and  they  grow  very  rapidly  upon  this  diet. 
An  incidental  advantage,  and  a  very  important  one,  he 
thinks,  is  that  the  young  birds  are  prevented  from  stray- 
ing very  far  from  the  house.  They  return  many  times 
during  the  day  to  the  buttermilk  trough  for  their  favor- 
ite food.  This,  with  Indian  meal,  constitutes  their 
principal  food  until  mideummer,  when  insects  are  more 
abundant,  and  they  wander  farther  from  the  house. 
This  method  can  easily  be  tried  on  dairy  farms. 


TURKEY    ROOSTS. 

The  turkey  instinctively  goes  to  roost  at  nightfall, 
and  in  its  native  haunts  takes  to  the  highest  trees,  in 
order  to  be  safe  from  numerous  enemies.  Tlie  donics- 
ticated  bird  has  the  same  instinct,  and  prefers  the 
roofs  of  build infis,  or  the  branches  of  tree^-,  to  imj  perch 
under  cover.  Yet,  if  taken  in  hand  when  the  broods 
are  young,  turkeys  can  be  tirined  to  I'oost  in  almost  any 
place  not  under  cover.  For  safety  the  roost  should  be 
near  the  house  or  barn.  If  left  to  roost  upon  fences  or 
trees  at  a  distance  from  the  house,  tiiey  are  liable  to  be 
disturbed,  or  carried  off  by  foxes,  or  by  poultry-thieves. 
Tiie  roost  should  be  some  fifteen  or  twenty  feet  from  the 
CTound.     Poles  of  red  or  white  cedar,  from  three  to  five 


196  PROFITS   IN   POULTRY. 

inclics  in  diameter,  are  the  best  material,  and  these  are 
the  most  convenient  sizes  for  the  scaffolding  upon  which 
the  birds  are  to  roost.  The  odor  of  these  woods  is  a 
protection  against  the  vermin  which  sometimes  infest 
the  young  birds.  The  size  of  the  poles  for  the  roosts  is 
a  matter  of  importance.  It  is  much  easier  for  these 
heavy  birds  to  keep  their  balance  upon  a  large  pole  than 
upon  a  small  one.  Then,  in  the  fieezing  weather  of 
winter,  the  feet  of  the  birds  are  moi-e  completely  pro- 
tected by  the  feathers.  Another  advantage  of  having 
the  turkeys  roost  together  is  ihe  suving  of  manure.  If 
the  ground  under  the  roost  is  kept  covered  with  muck, 
or  loam,  and  occasionally  stirred,  several  loads  of  a  valu- 
able fertilizer  may  be  made  every  season.  A  roost  made 
of  durable  wood,  like  cedar,  will  last  for  a  lifetime.  It 
is  but  a  little  trouble  to  train  the  young  broods  to  go  to 
their  roost  every  night.  And  after  tlie  habit  has  once 
been  formed  they  will  go  to  the  same  roosting-place  regu- 
larly every  night.  One  of  the  secrets  of  success  in  tur- 
key-raising is  in  having  a  secure  roosting-place. 


PATTENIKG  TURKEYS. 

It  is  a  goodly  sight,  as  the  summer  days  wane,  to 
see  the  flocks  of  turkeys  coming  home  from  the 
woods  and  pastures  at  nightfall  witii  full  croi)s.  If  the 
farm  has  not  been  overstocked  with  the.^e  birds,  they 
have  very  largely  made  their  living  upon  grasshoppers, 
crickets,  worms,  and  other  small  fry.  The  regular  food 
they  have  had  has  been  rather  to  keep  them  wonted 
than  to  supply  any  lack  of  forage.  As  the  cool  nights 
come  on,  and  the  supply  of  insects  declines,  the  business 
of  fattening  properly  commences.  It  should  be  remem- 
bered that  plump,  well-dressed  turkeys  not  only  bring  a 


RAISING   TURKEYS.  197 

higher  price  in  market,  but  enhance  the  reputation  of 
the  producer,  and  make  his  market  sure  for  future  years. 
The  turkey  is  one  of  the  finished  products  of  the  farm 
and  one  of  the  greatest  luxuries  in  the  market.  The 
farmer  should  do  his  best  in  i)reparing  his  flock  for  the 
shambles.  Tlie  main  business  now  is  to  lay  on  fat,  and 
the  bird  should  have,  every  night  and  morning,  a  full 
supply  of  nutritious  and  fattening  food.  Instinctively 
the  turkey  follows  his  feed,  and  if  the  sii])j)ly  is  abun- 
dant at  tiie  farm-yard  he  will  not  stroll  far  from  home. 
Boiled  potatoes,  mashed,  and  mixed  with  meal,  and  fed 
moderately  warm,  is  a  very  excellent  feed  both  to  pro- 
mote growth  and  to  fatten.  If  the  pigs  can  be  robbed 
of  a  part  of  their  milk,  and  it  be  mixed  with  a  part  of 
the  hot  potatoes  and  meal,  it  will  very  much  improve 
the  dish.  It  is  very  desirable  to  supply  the  place  of  in- 
sects with  some  kind  of  animal  food,  and  butchers' 
scraps  is  one  of  the  cheapest  and  most  desirable  forms  of 
food  for  poultry.  Grain  should  be  given  at  least  once  a 
day  with  the  soft  and  warm  feed.  Nothing  is  better 
than  sound  corn.  The  Northern  corn  is  thought  to  con- 
tain more  oil  than  that  of  Southern  growth.  Old  corn 
should  always  be  used  for  this  purpose.  The  new  corn 
keeps  them  too  loose.  In  feeding,  only  so  much  corn 
should  be  thrown  out  as  the  birds  will  eat  up  clean. 
Take  a  little  time  to  feed  them,  and  study  aesthetics  as 
you  watch  the  iridescent  hues  upon  the  glossy  plumnge. 
There  is  nothing  more  charming  upon  the  farm  in  the 
whole  circle  of  our  feathered  dependants  than  a  hundred 
or  two  of  these  richly  bronzed  turkeys  feeding  near  the 
corn-crib.  You  can  aHurd  to  enjoy  the  disappearance 
of  corn,  while  the  turkeys  are  increasing  in  weight. 
Dreams  of  a  full  wallet  at  Thanksgiving  and  Christmas 
"will  not  harm  you  as  you  look  on  this  interesting  sight. 


198  ?KOFITS   IN   POULTRY. 


HABITS   OF  THE   WILD  TURKEY. 

The  males  commence  wooing  as  early  as  February  iu 
some  of  the  extreme  Southern  States;  but  March  is  the 
opening  of  the  season  throughout  the  country,  and 
April  the  month  in  which  it  reaches  its  highest  develop- 
ment. The  males  may  then  be  heard  calling  to  the 
females  from  every  direction,  until  the  woods  ring  with 
their  loud  and  liquid  cries,  wliich  are  commenced  long 
ere  the  sun  appears  above  the  horizon,  and  continued 
for  hours  with  tlie  steadiest  persistency.  As  both  sexes 
roost  apart  at  this  period,  the  hens  avoid  answering  the 
gobblers  for  some  time,  but  they  finally  become  less  ob- 
durate, and  coyly  return  the  call.  When  the  males  hear 
this,  all  within  hearing  respond  promptly  and  vehe- 
mently, uttering  notes  similar  to  those  which  the  domes- 
tic gobblers  do  when  they  hear  an  unusual  sound.  If  the 
female  answering  the  call  is  on  the  ground,  the  males  fly 
to  her  and  parade  before  her  with  all  the  pompous  strut- 
ting that  characterizes  the  family.  They  spread  and 
erect  their  tails,  depress  their  wings  with  a  quivering 
motion  and  trail  them  along  the  ground,  and  draw  the 
head  back  on  the  shoulders,  as  if  to  increase  their  dignity 
and  importance;  then  wheel,  and  march,  and  swell,  and 
gobble,  as  if  they  were  trying  to  outdo  each  other  in  airs 
and  graces.  The  female,  however,  pays  little  attention 
to  these  ceremonious  parades,  and  demurely  looks  on  while 
the  rivals  for  her  affection  try  to  outdo  one  another  in 
playing  the  gallant  and  dandy.  When  the  strutting  and 
gobbling  fail  to  win  her,  the  candidates  for  matrimony 
challenge  each  other  to  mortal  combat,  and  whichever  is 
successful  in  the  contest  walks  away  with  her  in  the  most 
nonchalant  manner.  The  easy  indifference  of  the  hen  as  to 
which  she  will  follow  may  not  be  pleasing  to  persons  im- 
bued with  romantic  feelings,  yet  she  is  only  obeying  a  wise 


Fig.  &2.— WIIJ)  TDRKKY  COCK. 


(199) 


RAISING  TURKEYS.  201 

law  of  nature,  which  decrees  tliafc  only  the  fittest  should 
live,  and  in  the  lower  animal  world  these  are  necessarily 
choseu  for  their  physical  qualities. 

The  battles  between  the  males  are  often  waged  with 
such  desperate  valor  that  more  than  one  combatant  is 
sent  to  join  ihe  great  majority,  as  they  deliver  very  heavy 
blows  at  eacli  other's  heads,  and  do  not  give  up  a  contest 
until  they  are  dead,  or  so  thoroughly  exhausted  as  to  be 
scarcely  able  to  move. 

When  one  has  killed  another,  he  is  said  sometiuies  to 
caress  the  dead  bird  in  an  apparently  affectionate  manner, 
as  if  it  were  very  sorry  to  have  been  compelled  to  do  snch 
a  deed,  but  could  not  help  it,  owing  to  the  force  of  cir- 
cumstances; yet  I  have  seen  the  winner  in  a  tournament 
in  such  a  rage  that  it  not  only  killed  its  rival,  but  pecked 
out  its  eyes  after  it  was  dead.  When  the  victors  have 
won  their  brides,  they  keep  together  until  the  latter  com 
mence  laying,  and  then  separate,  for  the  males  would 
destroy  the  eggs  if  they  could,  and  the  hens,  knowing 
this,  carefully  screen  them.  The  males  are  often  fol 
lowed  by  more  than  one  hen;  but  they  are  not  so  polyg- 
amous as  their  domestic  congeners,  as  I  never  heard  ot 
a  gobbler  having  more  than  two  or  three  females  under 
his  protection.  The  adult  gobblers  drive  the  young 
males  away  during  the  erotic  season,  and  will  not  even 
permit  them  to  gobble  if  they  can  help  it;  so  that  th& 
latter  are  obliged  to  keep  by  themselves,  generally  in 
parties  of  from  six  to  ten,  unless  some  of  the  veterans 
are  killed,  and  then  they  occupy  the  vacated  places,  ac- 
cording to  the  order  of  their  prowess. 

Some  aged  males  may  also  be  found  wandering  through 
the  woods  in  parties  of  two,  three,  four  or  five,  but  they 
seldom  mingle  with  the  flocks,  owing,  apparently,  to  ap- 
proaching old  age.  They  are  exceedingly  shy  and  vigilant, 
and  80  wild  that  they  fly  immediately  from  an  imaginary 
danger  created  by  their  own  suspicious  nature.     They 


202  PROFITS  IN   POULTRY. 

strut  and  gobble  occasionally,  but  not  near  so  much  as 
their  younger  kindred.  Barren  hens,  which  also  keep 
by  themselves,  are  almost  as  demonstrative  in  displaying 
their  vocal  powers,  airs,  and  featliers  as  the  old  males, 
whereas  they  are  exceedingly  coy  and  unpretentious  when 
fertile.  When  the  season  is  over,  the  males  keep  by  them- 
selves in  small  bachelor  parties;  but,  instead  of  being  ex- 
ceedingly noisy  as  they  were  in  the  early  part  of  the 
mating  period,  they  become  almost  silent.  Yet  they 
sometimes  strut  and  gobble  on  their  roosts,  though,  as 
a  general  rule,  they  do  not,  and  content  themselves  with 
elevating  and  lowering  the  tail  feathers  and  uttering  a 
puffing  sound.  They  keep  at  this  exercise  foi-  hours  at 
a  time  on  moonlight  nights  without  rising  from  their 
perch,  and  sometimes  continue  it  until  daylight. 

When  the  hen  is  ready  to  lay,  she  scratches  out  a  slight 
hollow  in  a  thicket,  a  cane  brake,  beside  a  prostrate  tree, 
in  tall  grass  or  weeds,  or  in  a  grain  field,  and  lines  it 
rudely  with  grass  or  leaves,  and  then  deposits  her  eggs 
in  it.  Those,  which  vary  in  number  from  ten  to  twenty, 
are  smaller  and  more  elongated  than  those  of  the  domestic 
turkey,  and  are  of  a  dull  cream  or  a  dirty  white  color, 
sprinkled  with  brownish-red  spots.  Audubon  says  that 
several  hens  may  lay  their  eggs  in  one  nest,  and  hatch 
them  and  raise  the  broods  together.  He  found  three 
hens  sitting  on  forty-two  eggs  in  a  single  nest,  and  one 
was  always  present  to  protect  them. 

If  the  eggs  are  not  destroyed,  only  one  brood  is  raised 
in  a  year;  but  if  they  are,  the  female  calls  loudly  for  a 
male,  and  when  she  is  rejoined  by  one,  both  keep  com- 
pany until  she  is  ready  to  commence  laying  again,  when 
she  deserts  him  or  drives  him  away.  She  builds  her 
nest  in  the  most  secluded  spot  she  can  find,  and  covers 
it  carefully  with  leaves  or  grass  whenever  she  leaves  it. 


RAISING   TURKEYS.  203 


GENERAL   HINTS   ABOUT  TURKEYS. 

The  greatly  increased  attention  paid  to  the  turkey 
crop  ill  the  Eastern  Suites,  and  in  the  Soutliern  and 
Western  States  as  well,  seems  to  call  for  a  few  more 
notes.  Without  a  good  r.-jnge  it  will  not  pay  to  raise  tur- 
keys; they  create  trouble  between  neighbors.  I  have 
found  that,  when  confined  to  a  yard,  one  turkey  will  re- 
quire as  much  food  to  bring  it  to  maturity  as  will  make 
forty  pounds  of  pork  on  a  well-bred  pig.  Where  they 
can  have  extensive  range,  they  will  pick  up  most  of  the 
food  they  require  until  autumn.  The  young  are  very 
delicate,  and  the  hen  must  be  cooped  until  they  are  well 
feathered  and  able  to  look  out  for  themselves.  The  same 
food  recomn)endod  for  chicks  is  suitable  for  turkeys. 
Two  weeks  before  marketing,  confine  them  in  a  small, 
clean  pen,  and  feed  them  all  they  will  eat,  not  forgetting 
plenty  of  fresh  water  and  gravel,  and  they  will  fatten  up 
quickly  and  nicely. 


TURKEY-NESTS. 

In  the  wild  state  the  hen  seeks  the  most  secluded  and 
inaccessible  spot,  where  there  is  protection  from  birds 
and  beasts  of  prey.  Security  against  attack  is  the  main 
thing  that  instinct  prompts  her  to  look  out  for.  A  tan- 
gled thicket  of  briers,  a  sheltering  ledge,  a  hollow 
stump,  a  clump  of  brush  filled  with  decaying  leaves, 
suit  her  fancy.  With  little  preparation  she  drops  her 
^gg-^  "P0'>  t^^e  bare  ground  in  these  secluded  places. 
Domesticated  turkeys  usually  are  left  to  a  good  deal  of 
freedom  in  choosing  their  nests.  Some  farmers  have 
prepared  nests,  made  of  loose  stones  and  boards,  or  old 
barrels,  placed  by  the  roadside,  or  near  the  barn,  and 


i04  PROFITS   IN    POULTRY. 

elightly  covered  with  old  brush.  These  are  often  ex- 
posed to  the  attack  of  weasles  and  skunks,  and  other 
enemies,  besides  being  unsightly.  If  there  are  no  pre- 
pared nests  they  will  seek  the  nearest  bit  of  woods,  or 
patcli  of  brush,  or  fence-corner,  where  they  can  find 
shelter.  The  whole  turkey  crop  for  the  year  is  put  in 
jeopardy  by  this  want  of  preparation  for  the  laying  and 
breeding  season.  By  having  a  yard  devoted  to  fruit 
trees  and  turkeys,  and  an  open  shed  with  sliding  doors, 
you  have  complete  control  of  the  birds,  their  eggs  and 
their  young,  during  their  tender  age.  The  risk  is  re- 
duced to  a  minimum,  and  tlie  turkey  crop  is  as  sure  as 
any  otlier  raised  on  the  farm.  The  nests  under  the 
shed  should  be  about  three  feet  square,  and  arranged 
with  slats  in  the  front  so  that  the  birds  may  be  shut  in 
or  out  at  pleasure.  Tlie  common  A-shaped  hen-coop 
on  a  larger  scale,  the  peak  of  the  gable  being  about 
three  feet  high,  is  a  very  good  arrangement.  If  the 
turkeys  are  fed  under  tlie  shed  for  a  few  weeks  before 
the  laying  season,  they  will  take  kindly  to  the  nests  pre- 
pared for  them. 


EARLY   BROODS. 

Early  broods  are  very  desirable  on  several  accounts, 
but  there  is  a  good  deal  of  risk  in  having  the  chick? 
come  out  before  the  grass  is  well  started,  and  there  is 
settled  weather.  In  the  latitude  of  40°,  and  northward, 
it  is  quite  early  enough  to  have  the  chicks  out  by  the 
middle  of  May.  Birds  hatched  from  the  middle  of  May 
until  July  1st  will  have  five  or  six  months  in  which  to 
grow  before  Thanksgiving,  and  that  is  as  soon  as  they 
will  be  wanted  for  slaughter  or  to  sell  as  stock.  The 
cold  storms  of  April  and  early  May  are  likely  to  prove 
fatal  to  the  chicks.     The  laying  of  the  hens  is  very 


RAISING    TURKEYS.  205 

mucli  within  the  coijtrol  of  their  owner,  and  can  be 
hastened  or  retarded  by  more  or  less  feed  at  his  pleas- 
ure. Some  of  our  best  breeders  feed  liglit  after  the  first 
of  February  for  the  purpose  of  delaying  the  laying  sea- 
son. They  do  not  care  lo  have  chicks  before  the  first  of 
June.  Coming  out  at  that  date,  they  feel  reasonably 
sure  of  raising  the  large  majority  of  the  hatch.  After 
the  birds  have  begun  to  lay,  and  get  used  to  the  nests,  it 
is  well  to  feed  generously  to  keep  up  the  strengh  of  the 
hen  while  she  is  laying,  and  so  prepare  her  for  the  sit- 
ting season.  The  number  of  eggs  that  a  hen  will  lay 
depends  a  good  deal  upon  the  feed.  The  average  is 
from  fifteen  to  thirty  eggs,  while  in  some  cases  among 
the  thoroughbreds  they  keep  on  laying  all  summer  with- 
out manifesting  any  desire  to  sit  upon  the  nest.  These 
perpetual  layers  become  very  much  exhausted  in  the 
fall,  and  it  takes  them  a  long  time  to  recover. 


SETTING    THE    IIEN-TUllKEYS. 

As  turkeys  require  a  good  deal  of  attention  while 
they  are  upon  their  nests,  they  should  be  in  one  yard, 
or  building,  or  at  least  not  far  distant  from  one  another, 
to  take  up  as  little  time  as  possible  in  the  frequent 
visits.  In  making  the  nests,  study  nature  and  build 
upon  the  bare  earth,  lined  with  leaves  or  hay,  or  any  con- 
venient soft  substance;  give  the  eggs  room  enough,  and 
yet  have  the  nest  deep  enough  to  prevent  their  rolling 
out  of  the  nest.  A  hen  will  lay  from  fifteen  to  thirty 
eggs  at  a  litter,  but  they  cannot  always  cover  the  whole 
litter.  Very  large  old  birds  will  cover  twenty  eggs. 
Smaller  birds  will  cover  from  fifteen  to  eighteen,  and 
this  is  about  the  right  average.  If  you  have  a  dozen 
turkey-hens  in  your  flock,  which  is  about  the  right 
number  for  a  good  range,  it  will  not  be  difficult  to  set 


206  PROFITS   IN   POULTRY 

several  birds  at  once,  and  these  may  be  arranged  in 
nests  within  a  few  feet  of  each  other.  With  artificial 
or  addled  eggs  you  can  keep  a  part  of  the  liens  npon 
their  nests  a  few  days,  until  tliiee  or  four  are  ready. 
Then  select  eggs  of  as  near  equal  age  as  possible  and 
put  them  under  the  bens.  If  the  hens,  close  together, 
are  not  set  at  the  same  time,  there  is  danger  when  the 
first  begins  to  hatch  that  her  neighbors  will  hear  the 
peep  of  the  first  chicks,  and  become  uneasy,  and  perhaps 
forsake  their  nests.  If  all  in  the  group  of  three  or  four 
nests  are  hatching  at  the  same  time,  there  is  no  trouble 
of  this  kind.  Before  putting  the  eggs  into  the  nest,  it 
is  well  to  sprinkle  a  little  snuff  among  the  hay  to  guard 
against  insects.  If  any  of  the  eggs  get  fouled  with  the 
yolk  of  a  broken  egg  before  or  after  setting,  the  shells 
should  be  carefully  cleaned  with  tepid  water,  to  secure 
their  hatching.  Two  or  three  turkeys  will  sometimes 
lay  in  the  same  nest.  This  will  not  do  any  harm  in  the 
early  part  of  the  season,  but  they  should  be  separated 
before  setting,  and  only  one  bird  allowed  to  the  nest. 
This  may  be  done  by  making  nests  near  by  and  putting 
a  porcelain  or  addled  egg  in  each  new  nest.  Turkeys 
are  not  apt  to  crowd  on  to  an  occupied  nest  when  a 
vacant  one  is  close  by.  The  group  of  hens  tliat  sit 
together,  and  bring  off  their  young  at  the  same  time, 
will  naturally  feed  and  ramble  together,  and  this  will 
save  a  good  deal  of  time  in  looking  after  them.  The 
turkey  is  a  close  sitter,  and  will  not  leave  her  nest  for 
several  days  at  a  time.  Grain  and  water  should  be  kept 
near  *:he  nests. 


FEEDING    AND   RAISING   THE  CHICKS. 

One  of  the  secrets  of  successful  poultry-raising  is  thp 
art  of  feeding  properly,  not  merely  at  regular  inter- 
vals, but  on  the  most  suitable  food,  and  keeping  the 


RAISING   TURKEYS.  207 

chicks  growing  as  rapidly  as  possible  from  the  very  start. 
It  is  very  poor  economy  to  stint  turkeys,  especially 
young  growing  stock;  for  when  once  stunted,  it  takes  a 
long  while  to  recover,  if  it  does  occur  at  all.  For  the 
first  twenty  four  hours  after  the  chicks  emerge  from  tliA 
shell,  they  should  remain  under  the  hen  unmolested, 
both  to  diy  and  gain  strength  and  hardiness.  They  do 
not  require  any  food,  as  the  store  nature  provides  will 
hist  over  this  time.  As  the  chicks  hatch  sometimes  irreg- 
uhirly,  the  older  ones  can  be  cared  for  in  the  house  un- 
til the  others  are  ready  to  be  taken  away,  when  the  hen 
iind  her  brood  can  be  removed  to  a  roomy  coop,  with  a 
liglit-board  bottom  and  a  rain-proof  roof.  They  should 
lie  fed  five  times  daily,  but  only  just  what  they  will  eat 
u|)  clean.  The  first  food  should  consist  of  stale  bread 
moistened  in  water  or  in  fresh  milk — the  milk  is  decidedly 
])referable.  Do  not  wet  the  food,  as  very  moist  or 
sloppy  food  will  cause  sickness  and  a  high  rate  of  mor- 
tality among  young,  tender  birds.  If  milk  can  be 
spared,  give  it  to  them  freely  in  place  of  water. 

The  too  lavish  use  of  corn-meal  has  caused  more  deaths 
among  young  chicks  than  has  cholera  among  grown 
fowls.  Until  the  chicks  are  half-grown,  corn-meal  should 
be  but  sparingly  fed ;  but  after  that  time,  when  judi- 
ciously used,  is  one  of  the  very  best  and  cheapest  foods 
f'»r  fowls  and  chicks.  Nine-tenths  of  the  young  turkeys 
and  guinea-fowls  which  die  when  in  the  *' downy"  state 
get  their  death-blow  from  corn-meal,  as  it  is  a  very  com- 
mon practice  (because  it  is  so  *'  handy'*  and  suits  lazy 
people  so  well)  to  merely  moisten  with  cold  water  some 
raw  corn-meal  and  then  feed  it  in  that  way. 

Young  chicks  relish  occasional  feeds  of  cracked  wheat 
and  wheat  screenings;  while  rice,  well  boiled,  is  not  only 
gri'c'dil}'  eaten  by  tht  chicks,  but  is  one  of  the  very  best 
things  that  can  be  given.  It  frequently  happens  that 
daiiiai^cd  lots  of  rice,  or  low  grades  of  it,  can  be  bought  at 


208  PROFITS   IN    POULTRY. 

low  figures  in  the  cities.  As  it  increases  so  much  inbulk 
in  cooking,  it  is  not  an  expensive  food  for  young  chicks, 
even  at  the  regular  retail  price,  though  it  would  not  or- 
dinarily pay  to  feed  it  to  full-grown  fowls  very  liberally 
or  very  frequently.  In  the  absence  of  worms,  bugs,  etc., 
during  early  spring,  cheap  parts  of  fresh  beef  can  be  well 
boiled  and  shredded  up  for  the  little  chicks;  but  care 
must  be  taken  not  to  feed  more  frequently  than  once  in 
two  days,  and  only  then  in  moderation.  This  feeding 
on  meat  shreds  is  very  beneficial  to  young  turkeys  and 
guinea  chicks, when  they  are  '*  shooting"  their  first  quill 
feathers,  as  then  they  require  extra  nourishment  to  re- 
pair the  drain  on  immature  and  weakly  bodies. 


LOSS   OF  WEIGHT  IN   DRESSING   TURKEYS. 

Farmers  frequently  have  occasion  to  sell  turkeys  by 
live  weight,  and  wish  to  know  what  is  the  fair  relative 
price  between  live  and  dead  weight.  In  turkeys  dressed 
for  the  New  York  market,  where  the  blood  and  feathers 
only  are  removed,  the  loss  is  very  small.  For  the  East- 
ern markets  the  head  is  cut  off  and  the  entrails  are 
taken  out.  This  makes  a  loss  of  nearly  one  tenth  in 
the  weight.  A  large  gobbler  was  recently  killed  weigh- 
ing alive  31^  lbs.  After  bleeding  and  picking  he 
weighed  29^  lbs.,  a  loss  of  2  lbs.,  or  about  one-fifteenth. 
When  ready  for  the  spit  he  weighed  28i  lbs. — a  loss  of 
3i  lbs.,  which  is  very  nearly  one-tenth  of  the  weight. 
Where  the  market  requires  tbe  New  York  style  of  dress- 
ing, and  the  price  is  15  cents  a  pound,  a  farmer  could 
afford  to  sell  at  14  cents  live  weight,  or  less,  if  he 
counted  the  labor  of  dressincr  anvthino:.  In  the  othei 
style  of  dressing,  if  the  price  were  20 cents,  he  could  sell 
for  18  cents,  or  less,  live  weight,  without  loss.     Farmers 


RAISING  TURKEYS.  209 

who  have  never  tested  the  loss  of  weight  in  dressing 
Bometimes  submi;  to  a  deduction  of  thr^a  or  four  cents 
a  pound  from  the  middlemen,  who  are  interested  in 
making  this  large  difference.  We  have  no  means  of 
knowing  the  exact  cost  of  dressing  turkeys,  but  half  a 
cent  a  pound  would  probably  be  a  large  estimate.  The 
prevailing  higher  price  of  dressed  turkeys  in  the  Eastern 
market  is- not  owing  simply  to  the  difference  in  the  style 
of  dressing,  though  this  has  something  to  do  with  it. 
A  large  portion  of  the  turkeys  that  go  to  the  Boston  and 
Providence  markets  are  of  extra  large  size,  principally  of 
the  Bronze  and  Narragansett  breeds  and  their  crosses, 
raised  in  Rhode  Ishmd  and  Eastern  Connecticut,  where 
the  farmers  make  it  a  specialty.  Whole  flocks  of  young 
birds  will  dress  about  12  lbs.,  on  the  average,  at  Thanks- 
giving, and  14  lbs.  or  more  at  Christmas.  Young  cocks 
fiequently  reach  18  to  20  lbs.  dressed  during  the  winter, 
and  adult  cocks  28  to  30  lbs.  These  birds  are  prepared 
r'or  the  market  in  the  nicest  style,  and  are  shipped  by 
the  ton  for  the  holidays.  They  always  bring  extra 
prices. 
14 


CHAPTER    XX. 
RAISING  GEESE. 

With  suitable  facilities,  breeding  geese  is  profitable, 
and  many  a  farmei-'s  wife  lias  secured  home  comforts 
from  this  source.  Ifc  is  useless  to  breed  geese  with  too 
little  room  ;  they  must  have  their  liberty  to  dc  well,  aiid. 
be  furnished  with  large  grass  runs,  as  they  are  great 
graziers.  Their  weakness  for  fruit,  and  their  ability  to 
trumple  down  small  fruits  and  vegetables,  make  them 
undesirable  where  there  are  fi'uit  and  vegetable  planta- 
tions. They  must  be  kept  away  from  young  chicks,  or 
they  will  soon  destroy  tbem,  especially  during  the  hatch- 
ing season,  when  they  are  unusually  cross  and  combat- 
ive. 

Choose  only  those  free  from  all  defects,  either  indi- 
vidual or  hereditary.  It  is  the  rule  with  good  breeders 
to  keep  the  same  birds  for  years  successively  for  breed- 
ing, as  the  progeny  is  usually  stronger  and  healthier 
from  such  stock  than  from  younger  (mes.  The  ganders, 
however,  rapidly  depreciate  with  age,  and  also  early  pair 
off  with  single  females.  In  these  cases,  a  young  and 
vigorous  gander  is  substituted.  It  is  best  to  make  the 
selection  for  breeding  in  autumn,  just  before  culling  out 
for  fattening,  or  selling  stock  to  others.  No  amount  of 
persuasion,  or  temi)ting  high  price,  should  induce  the 
breeder  to  part  with  his  best  birds  ;  for  if  he  desires  to 
steadily  improve  his  flock,  no  matter  whether  it  is  of  so- 
called  common  birds  or  thoroughbreds,  he  must  take 
his  pick  first  of  the  very  cream  of  the  flock. 

If  geese  can  be  set  early,  two  broods  may  be  obtained 
from  each  female,  thus  securing  large  flocks  for  each  sea- 
son's sales.  The  later-hatched  birds,  generally  having 
(210) 


HAISTMG   litESli. 


211 


favorable  weather,  will  make  good  weights  by  lafe  fall, 
especiJilly  if  given  extra  care  and  food,  "^hese  latel)irds 
make  excellent  eating  about  Christmas-time.  The  goose 
usually  makes  her  own  nest,  though  it  is  well  to  help 


Fig.  83.— PAIR  OP  TOULOUSE. 

her  a  little.  She  is  a  careful  and  constant  mother,  but 
her  love  for  the  water  must  be  restrained  until  the  gos- 
lings are  a  few  weeks  old,  for  many  dangers,  in  the  form 
of  musk-rats,  snakes,  turtles,  etc.,  lurk  at  the  water's 
edge. 


212  PROFITS   IN   POULTRY. 

Goslings  do  not  require  much  extra  feed,  if  they  can 
get  all  the  fresh  and  tender  grass  they  want,  and  unless 
this  can  be  supplied,  breeding  geese  is  not  profitable. 
For  the  first  few  weeks  some  food  must  be  given  ;  this 
should  neyer  be  corn-meal,  for  nine-tenths  of  the  mor- 
tality among  fledgelings,  of  the  various  kinds  of  domestic 
fowls,  can  readily  be  traced  to  feeding  corn-meal.  Cot- 
tage cheese,  or  dry  curds  of  sour  milk  in  which  red  pep- 
per (Cayenne)  has  been  sprinkled,  is  a  very  good  food, 
and  a  quantity  of  fresh  onion-tops,  chopped  up  fine,  is 
relished  by  them.  Stale  bread  soaked  in  fresh  milk 
makes  an  excellent  food  for  all  young  birds,  and  the  way 
they  develop  when  fed  liberally  with  it  will  astonish  any 
one  who  has  not  before  tried  it  with  his  fowls.  The 
greater  part  of  the  management  of  geese  consists  in 
keeping  them  (the  goslings)  fiee  from  dampness  while 
ihey  are  still  '^  downy,"  guarding  them  from, the  attacks 
of  rats,  cats,  weasels,  and  other  of  their  enemies,  in 
housing 'ihem  well  at  night,  and  in  giving  them  a  fresh 
grass  run  as  often  as  possible.  When  they  become  fully 
feathered,  theyare  abundantly  able  to  take  care  of  them- 
selves ;  many  breeders  then  let  the  geese  find  their  own 
food,  which  they  can  readily  do  on  a  large  farm,  until 
fattening  time,  or  when  the  grass  begins  to  get  short, 
when  they  are  brought  up,  and  liberally  and  regularly 
fed  with  corn,  still  being  permitted  to  have  their  liberty, 
until  a  week  or  two  before  they  are  to  be  killed,  when 
they  are  penned  up  and  fed  with  all  they  can  eat. 


VARIETIES. 

In  breeding  for  mere  fancy,  no  doubt  the  odd  or  hand- 
some kinds,  like  the  white  or  the  brown  China,  etc., 
would  be  satisfactory  ;  but  where  heavy  weights,  hardi- 


Fis:.  84.     BROWN  THIXESK  OFESE. 

The  color  of  head  of  the  Brown  Chinese  is  brown  ;  knob  dark  brown  oi 
bhack;  neck  llfiht  brown  or  grayish  brown,  with  a  dark  stripe  from 
the  head  down  to  tlie  body.  Tlie  body  is  dark  brown,  breast  gray- 
ish brown,  and  the  under  parts  are  a  sliade  lighter  in  color.  Tlie 
China  is  one  of  the  best  layers  of  all  breeds,  and  the  quality  <rf 
flesh  is  extra  gocxl.   Size  rather  smalL 


(213) 


^...xSING   GEESE.  2l5 

pess,  and  prolificness  are  concerned,  the  Toulouse  and 
Embden  are  superior  to  all  other  sorts,  and  mature  early. 

The  common  gray  goose  possesses  the  markings  of  its 
parent,  the  Avild  goose  of  Europe  and  Asia,  known  in 
England  as  the  "  Gray  Lag."  The  fine  variety  known 
as  the  Toulouse  has  the  sanie  colors,  except  that  the  dark 
plumage  is  of  much  richer  hues,  and,  by  contrast  at  least, 
the  light  feathers  whiter,  while  the  bill  and  legs  are  of  a 
deep  orange  color.  The  Toulouse  geese  early  develop  a 
deep-lumging  fold  oi  skin,  pendent,  like  the  keel  of  a 
boat,  beneatli  tlie  body.  'I'he  evidence  that  the  breed 
originated  in  the  vicinity  of  Toulouse,  in  France,  is 
meagre.  Nevertheless,  we  jannot  countenance  the  sug- 
gestion that  they  received  their  name  because  their  skin 
was  too  loose  for  them.  The  first  of  the  variety  which 
were  seen  in  England  came,  it  is  said,  from  Marseilles, 
in  tlie  south  of  Fjance.  Those  purchased  probably  came 
*rom  Toulouse  to  Marseilles,  for  this  name  is  applied  to 
ao  distinct  variety  in  France. 

Toulouse  geese,  when  not  inordinately  forced  for  ex- 
hibition, are  hardy,  early  layers,  and  reasonably  prolific, 
often  raising  two  broods  of  goslings  a  year.  The  young 
early  take  care  of  themselves  on  good  pasture,  and  grow 
with  astonishing  rapidity.  It  is  not  well  to  let  them 
depend  wholly  upon  grass,  but  at  first  to  give  a  little 
wet-up  oatmeal  daily,  and  afterwards  a  few  oats  or  hand- 
fuls  of  barley,  thrown  into  a  trough  or  shallow  pool  to 
which  they  liave  access.  These  fine  fowls  attain,  on  a 
good  grass  range,  nearly  double  the  weight  of  common 
geese,  and,  forced  by  high  feeding,  a  pair  have  been  known 
to  reach  the  weight  of  sixty  pounds.  Twenty-pound 
geese  are  not  rare.  Early  goslings,  if  well  fed,  will  at- 
tain that  weight  at  Christmas.  The  fact  is,  that  com- 
mon geese  make  a  poor  show  upon  the  table  unless  they 
are  very  fat.  This  is  distasteful  to  many  persons,  and 
they  can  hardly  be  very  fat  before  the  late  autumn,  be 


JJ16  PKOi<lTS   IN   POULTRY. 

cause  we  need  grain  to  fatten  them.  With  this  variety, 
however,  and  the  Embden,  which  matures  early  and  at- 
tains a  great  weight  also,  it  is  different ;  the  goslings  are 
heavy  before  they  are  fat,  carry  a  good  deal  of  flesh,  and 
are  tender  and  delicious  early  in  tiie  season,  when  simply 
grass-fed,  or  having  had  but  little  grain. 


Fig.  85.— EMBDEX  GEESE. 

In  breeding  geese,  the  surplus  stock  of  goslings  is  kilM 
off  every  year.  None  need  be  saver!  for  wintering  and 
breeding,  except  it  may  be  well  to  koep  one  or  two  fine 
geese  to  take  the  places  of  old  birds  killed  or  hurt  by 
some  accidont.  Geese  lay  regularly,  brood  and  rear  their 
goslings  well  for  fifty  to  eighty  years,  and  it  is  said  grow 


RAISING    GEESE.  217 

tougher  every  year.  So  if  one  has  a  good  breeding  goose, 
one  which  does  her  own  duty  well,  and  is  reasonably 
peaceable  towards  other  inhabitants  of  the  farm-yard,  it 
is  best  to  keep  her  for  years.  Sometimes  a  goose  will  be 
very  cross,  killing  ducklings  and  chickens,  attacking 
children,  etc.  Such  a  one  is  a  fit  candidate  for  the  spit. 
Ganders  are  generally  m-uch  worse,  and  usually  one 
more  than  five  or  six  years  old  becomes  absolutely  un- 
bearable. So  provision  is  naturally  made  to  replace  the 
old  ganders  every  three  or  four  years.  It  is,  besides 
necessary  to  do  so,  for,  though  a  young  gander  will  at- 
tend four  geese  very  well,  an  old  one  confines  his  atten- 
tions to  one  only,  and  often  proves  infertile  at  six  or 
eight  years  old,  getting  crosser  all  the  time. 


PLUCKING. 


A  part  of  the  profit  of  keeping  geese  depends  upon 
their  yield  of  feathers.  When  geese  are  bred  carefully 
for  exhibition  and  sale  at  high  prices,  only  old  ones 
should  be  plucked,  and  th^y  only  once  or  twice  in  the 
season.  But  when  raised  for  market,  the  old  ones  may 
be  plucked  three  times,  and  the  young  ones  once  before 
killing  time,  and  the  flock  ought  to  yield,  on  an  average, 
18  to  20  ounces  of  dry  feathers,  besides  considerable 
down  at  the  summer  pickings. 

Common  geese  will  yield  about  a  pound  of  feathers  a 
year,  if  close  picked,  and  they  are  often  picked  cruelly 
close.  This  is  unnecessary,  for  at  the  right  time  the 
feathers  have  a  very  slight  hold,  and  the  operation  of 
plucking  them  is  painless. 


CHAPTj^R   XXI. 

RAISING  DUCKS. 

PROFITS   IN   DUCK   RAISING. 

Most  farmers  have  a  prejudice  against  water-fowl, 
especially  ducks.  They  tolerate  geese  better  than  ducks, 
because  they  will  forage  for  themselves,  and  live  wholly 
on  grass  through  the  summer,  after  the  goslings  arc 
started.  Ducks  will  not  bear  neglect  so  well;  they  art 
more  prone  to  wander  and  get  lost  or  devoured  in 
swamps  or  brooks.  They  have  a  foolish  way  of  drop 
ping  their  eggs  in  water,  and  of  following  a  brook,  or 
river,  into  neighboring  farms;  unless  they  have  suitable 
quarters,  and  receive  regular  attention,  it  is  a  good  deal 
of  trouble  to  look  after  them.  The  half  starved  duck 
disposes  of  a  good  deal  of  corn  at  a  single  feed,  remem- 
bering the  past  and  anticipating  the  future.  The  slip- 
shod farmer  is  prejudiced  against  the  bird,  and  will 
have  none  of  him.  But  the  duck  has  so  many  good 
qualities,  matures  so  early,  and  furnishes  so  rare  a  re- 
past, that  the  owner  of  a  country  home  with  cultivated 
tastes  can  hardly  afford  to  do  without  a  duck-yard. 
The  flesh,  in  our  esteem,  is  the  greatest  delicacy  raised 
upon  the  farm;  and  if  they  were  much  more  troublesome 
than  we  have  ever  found  them,  we  should  not  hesitate 
to  keep  them.  The  fact  is,  a  large  part  of  the  trouble 
is  owing  to  sheer  neglect,  and  the  reputation  of  the  bird 
as  a  gross  feeder  is  owing  to  irregular  supplies  of  food. 
If  grain  or  other  food  is  kept  within  reach,  they  devour 
no  more  than  other  fowls  that  mature  as  rapidly.  If  in 
suitable  quarters  and  well  fed,  they  get  most  of  their 
growth  in  four  months,  and  can  be  maiketed.  in  August 
(218) 


RAISING   DUCKS.  219 

at  the  watering-places  when  prices  are  highest.  The 
impression  that  a  pond  or  brook  is  necessary  to  raise  the 
ducklings  is  erroneous.  They  need  no  more  water  than 
chickens  until  they  are  tliree  months  old,  and  are  better 
off  without  any  pond  to  swim  in.  We  have  raised  fifty 
in  a  season  in  a  quarter-acre  yard,  and  found  them  no 
more  troublesome  than  chickens.  The  best  mothers  are 
hens,  and  we  prefer  the  Asiatic  fowls,  either  Cochins  or 
Brahmas.  A  hen  of  these  breeds  will  cover  nine  or  ten 
eggs.  We  have  found  an  old  barrel  with  a  board  at  the 
end  to  fasten  the  bird  upon  her  nest,  as  good  as  a  more 
expensive  coop.  They  are  let  off  regularly  at  noon 
eveiy  day,  when  they  have  a  half  hour's  range,  green 
food,  grain  and  water.  The  young  ducks  are  fed  with 
some  fresh  animal  food  and  coarse  Indian  meal  scalded  ; 
this,  varied  with  chopped  cabbage,  turnips,  worms,  and 
liver,  is  the  staple  food  until  they  are  three  months  old. 
They  do  much  better  on  soft  food  than  on  grain. 

The  paradise  of  ducks  is  a  location  on  a  tide-water 
stream  or  cove,  where  there  is  a  constant  succession  of 
sea-food  with  every  tide.  If  furnished  with  a  little 
house  or  pen  upon  the  shore,  and  a  variety  of  grain, 
they  will  come  home  regularly  every  night  and  lead  an 
orderly  life.  The  eggs  are  usually  laid  at  night,  or  early 
in  the  morning,  and  very  few  of  them  need  be  lost.  Of 
the  four  varieties,  Rouen,  Aylesbury,  Cayuga,  and 
Pekin,  we  give  the  preference  to  the  last  for  size,  early 
maturity,  abundance  of  eggs,  hardiness,  and  domestic 
habits. 

A  plan  of  a  convenient  house  is  shown  by  the  accom- 
panying engraving.  For  fifty  to  one  hundred  ducks  it 
should  be  thirty  feet  long,  twelve  feet  wide,  and  from 
four  feet  high  at  the  front  to  six  or  eight  feet  in  the 
rear.  Entrance  doors  are  made  in  the  front,  which 
should  have  a  few  small  windows.  At  the  rear  are  the 
nests;  these  are  boxes  open  at  the  front.     Behind  each 


220 


PROFITS   IN   POULTRY. 


nest  is  a  small  door  through  which  the  eggs  may  oe 
taken.  It  is  necessary  to  keep  the  ducks  shut  up  in  tlie 
morning  until  they  have  laid  their  eggs,  and  a  strip  of 
wire  netting  will  be  re({uired  to  inclose  a  narrow  yard 
in  front  of  the  house.  Twine  netting  should  not  be 
used,  as  the  ducks  put  their  heads  through  the  meshes 
and  twist  the  twine  about  their  necks,  often  so  effectively 


Fig.  86.— DUCK  HOUSE, 


as  to  strangle  themselves.     To  avoid  all   danger,  the 
wire  fence  should  have  a  three  or  four-inch  mesh. 

Ariiong  the  most  profitable  varieties  as  layers  are  the 
Pekins.  A  fair  yearly  product  for  a  duck  in  its  second 
year  is  a  hundi*ed  and  twenty  eggs,  and  sixty  fo  eighty 
for  a  yearling.  Their  feathers  are  of  the  best  quality, 
white,  with  a  creamy  shade;  and  five  ducks  weighing 
five  pounds  each  have  yielded,  killed  in  the  winter-time 
when  fully  feathered,  more  than  one  pound  in  all.  It 
will  be  right  to  pick  the  ducks  when  moulting  is  begin- 


(321) 


RAISING   DUCKS.  %2^ 

ning;  the  feathers  are  then  loose  and  are  picked  easily 
mid  without  injury.  This  will  considerably  increase  the 
yield  of  feathers,  and  will  prevent  a  useless  loss;  other- 
wise the  loose  feathers  from  twenty  ducks  will  be  found 
spread  over  their  whole  range. 

It  by  no  means  follows  because  ducks  are  a  water-fowl 
that  much  water  is  required  to  raise  them.  Yet  this  is 
a  very  common  im})ression,  and  multitudes  of  farmers 
and  villagers  deny  themselves  the  enjoyment  and  profit 
of  a  flock  of  clucks  because  they  have  no  pond  or  stream 
near  the  house.  It  is  true  that  adult  ducks  will  get  a 
good  deal  of  their  living  out  of  a  water  privilege,  if  they 
have  one.  It  is  not  true  that  water  to  swim  in  is  essen- 
tial to  their  profitable  keeping.  They  want  some  range 
and  grass  and  good  fresh  water  to  drink  every  day. 
Ordinarily,  ducks  can  be  profitably  raised  wherever  hens 
can  be.  They  make  a  pleasing  variety  in  the  poult  17- 
yard,  and  all  who  have  room  for  them  can  enjoj  them. 
The  first  thing  in  raising  ducks  is  to  get  them  out  of 
the  shell,  and  for  incubation  we  decidedly  prefer  hens 
to  ducks.  They  sit  more  steadily,  and  take  much  better 
care  of  the  young.  The  wetting  of  the  ducks'  eggs  daily 
in  the  last  two  weeks  of  incubation  is  even  more  neces- 
sary than  for  hens'  eggs.  This  is  sometimes  done  by 
8[)rinkling  water  upon  them,  but  we  think  it  better  to 
take  them  from  the  nest  and  put  them  in  a  basin  of 
tepid  water  about  blood-warm.  This  moistens  the  whole 
shell  without  chilling  the  embryo  life  within.  The 
ducklings  out  of  the  shell  may  be  allowed  to  remain 
upon  the  nest  with  the  hen  for  a  day.  The  hen  may 
then  be  put  upon  a  grass-plat,  under  a  coop,  where  the 
ducklings  can  go  in  and  out  at  pleasure.  Or  if  the  hen 
is  allowed  liberty,  the  ducklings  should  be  confiiied  in  a 
small  yen  from  which  they  cannot  escape.  A  dozen  in 
a  pen  ten  feet  square  is  enough  for  the  first  two  weeks. 
For  water  they  only  want  a  shallow  pan — so  shallow 


224  PROFITS   IN   POULTRY. 

that  they  cannot  swim,  and  in  which  they  can  wade  at 
pleasure.  The  water  should  be  changed  often  and  kept 
in  good  drinking  condition.  For  the  first  food  nothing 
is  better  than  the  yolk  of  hard-boiled  eggs  or  boiled 
liver,  chopped  very  fine.  Tlie  food  had  better  all  be 
cooked  foi  the  first  week.  It  may  then  gradually  be 
changed  to  coarse  scalded  Indian  meal,  oatmeal,  wheaten 
grits,  or  rice,  as  suits  the  convenience  of  the  feeder. 
Bread-crumbs  and  sour  milk  are  excellent  food,  as  are 
angle-worms  and  snails.  Ducklings  are  quite  as  good  as 
chickens  at  devouring  insects,  and  nothing  seems  to 
narm  them  but  rose-bugs,  against  which  they  should  be 
jealously  guarded.  For  this  reason  they  should  be  kep' 
away  from  grape-vines  and  other  plants  specially  attrac- 
tive to  these  insects.  As  the  ducklings  grow  older  they 
may  have  more  liberty  and  a  great(^r  variety  of  food.  If 
they  have  not  plenty  of  grass,  its  place  should  be  sup- 
plied by  lettuce,  onions,  cabbage,  or  other  green  succu- 
lent food.  If  you  desire  exhibition  birds  of  the  largest 
size,  it  is  particularly  important  that  the  ducklings 
should  be  fed  regularly,  and  at  frequent  intervals,  hav- 
ing all  the  food  they  can  digest.  Five  times  a  day  is 
none  too  frequent  feeding.  We  have  usually  succeeded 
quite  as  well  with  ducks  as  with  chickens  u\  a  village 
yard.     When  grown,  we  give  them  a  larger  range. 


AN   ARTIFICIAL  DUCK-POND. 

Ducks  and  geese  may  be  raised  successfully  without 
any  pond  or  stream;  yet  some  prefer  to  give  them  an 
abundance  of  water,  and  such  can  make  an  artificial 
pond  on  the  plan  shown  next  page.  This  is  a  wooden 
box  ten  inches  deep  and  four  feet  square,  or  it  may  be 
two  ieei  wide  and  six  or  eight  feet  long.     This  is  set  in 


RAISING    DUCKS. 


225 


the  gionud.  except  the  down-hill  side,  which  is  partly 
exposed,  and  provided  with  a  short  spout  placed  within 
half  an  inch  of  the  t.p,  to  carry  off  superfluous  water. 
A  peg  is  inserted  at  the  bottom  for  drawing  off  the 
water  when  desired.  Water  may  be  conducted  to  the 
box  by  a  pipe  from  a  spring,  underdrain,  small  brook, 
or  from  the  well,  by  sinking  a  luilf-barrel  between  the 
pump  and  pond,  and  filling  it  with  water  every  day  or 
two,  and  so  graduating  the  flow  that  it  will  merely  drop 
from  the  barrel  through  the  pipe  into  the  wooden  box. 


AN  ARTIFICIAL  DUCK  POND. 
THE   CARE   OF    DUCKS. 

Ducks  are  a  very  ]»le:isant  feature  of  farm-yjird  rcir 
round ing<.  In  Oio  lasr  of  winter  and  early  sprinc  tlicy 
are  suciable  and  busy  enough,  e.^^pecially  on  warm  dctvs, 
and  oegin  to  lay  very  early.  The  duck  almost  always 
lays  her  egg  between  six  and  nine  o'clock.  So  thefl<>ck 
must  be  kept  shut  up  until  all  have  laid.  We  have 
found  ducks  to  do  better  if  they  can  be  confined  at  night, 
in  winter,  in  a  shed  where  the  horae  manure  is  thrown 
out,  than  anywhere  else.  The  heaps  of  manure  heai 
R()mewhat,  and  the  ducks  enjoy  the  warmth.  It  makes 
them  lay  early,  and  the  eggs  are  not  likely  to  freeze  if 


226  PROFITS  IN   POULTRY. 

we  get  severe  "snaps/'  Baiiey  and  oats  are  oxccllent 
feed  for  ducks.  If  these  or  any  grains  are  thrown  into 
a  shallow  tub,  or  trough,  they  will  soak  and  be  all  the 
better  relished.  Pekin  Ducks  are  among  the  best  layers, 
by  far  the  best  in  our  experience,  laying  not  unfrequent- 
ly  sixty  to  eighty  eggs  each,  in  the  spring,  and  often 
again  in  the  autumn,  if  the  weather  is  warm.  If  ducks 
are  not  confined  at  night,  tliey  will  make  nests  in  some 
hedge-row  or  secluded  spot  difficult  to  find,  and  one  will 
become  broody  after  laying  sixteen  to  twenty  eggs,  or  as 
soon  as  e^he  has  a  good  clutch.  When  confined  as  we 
suggested,  they  rarely  make  nests,  but  drop  their  eggs 
about  anywhere.  Ducks  aie  very  fond  of  water-cress,  and 
if  they  have  access  to  the  water-ci-ess  bed  at  tlie  spring, 
there  will  soon  be  none  left  for  the  salad-bowl.  Wire 
netting,  a  foot  in  height,  will  form  an  effectual  barrier 


PEKIN   DUCKS. 

The  Pekin  Duck  was  unknown  in  this  country  oi 
Europe  previous  to  the  spring  of  1873.  The  following 
is  a  brief  account  of  their  importation.  Mr.  McGrath, 
of  the  firm  of  Fogg  &  Co.,  engaged  in  the  Japan  and 
China  trade,  in  one  of  his  excursions  in  China  first  saw 
these  ducks  at  the  city  of  Pekin,  and  from  their  large 
size,  thought  them  a  small  breed  of  geese.  He  succeeded 
in  purchasing  a  number  of  the  eggs,  and  carried  them 
to  Shanghai,  where,  placing  them  under  hens,  he  in  due 
time  obtained  fifteen  ducklings  sufficiently  mature  to 
ship  in  charge  of  Mr.  James  E.  Palmer,  who  was  about 
returning  to  America.  He  offered  Mr.  P.  one  half  the 
birds  that  he  should  bring  to  port  alive,  and  the  lattei*, 
accepting  the  offer,  took  charge  of  them.  Six  ducks 
nu\  three  drakes  survived  the  voyage  of  124  days,  and 


RAISING    DUCKS.  227 

were  landed  in  New  York  on  the  13tli  of  March,  1873. 
Leaving  three  ducks  and  ivvo  drakes,  consigned  to 
parties  in  'New  York,  to  be  sent  to  Mr.  McGrath's 
family  (who  never  received  them,  as  they  were  killed  and 
eaten  in  the  city),  Mr.  P.  took  the  three  remaining 
ducks  and  drake  to  his  home  at  Wequetequoc,  in  Ston- 
ington,  Conn.  They  soon  recovered  from  the  effects  of 
their  long  voyage,  and  commenced  laying  the  latter  part 
of  March,  and  continued  to  lay  until  the  last  of  July. 
They  are  very  prolific,  the  three  ducks  laying  about  325 
eggs. 

The  ducks  are  white,  with  a  yellowish  tinge  to  the 
under  part  of  the  feathers;  their  wings  are  a  little  less 
than  medium  length,  as  compared  with  other  varieties  ; 
'"hey  make  as  little  effort  to  fly  as  the  large  Asiatic  fowls, 
and  they  can  be  as  easily  kept  in  enclosures.  Their 
beaks  are  yellow  ;  necks  long  ;  legs  short  and  red.  When 
the  eggs  are  hatclied  under  hens,  the  ducklings  come 
out  of  the  shell  much  stronger  if  the  eggs  are  dampened 
every  day  (after  the  first  fifteen  days)  in  water  a  little 
above  blood  heat  and  replaced  under  the  hen. 

The  ducks  are  very  large,  and  uniform  in  size,  weigh- 
ing at  four  months  old  about  twelve  pounds  to  the  pair. 
They  appear  to  be  very  hardy,  not  minding  severe 
weather.  Water  to  drink  seems  to  be  all  they  require 
to  bring  them  to  perfect  development. 

I  was  more  successful  in  rearing  them  with  only  a 
dish  filled  to  the  depth  of  one  inch  with  water,  than 
were  those  who  had  the  advantages  of  a  pond  and  run* 
ning  stream. 


ay:^esbury  ducks. 

White  occurring  without  intermixture  of  other  colol 
in  the  hair  or  feathers  of  animals  and  fowls  is  evidence 
of  change  effected  by  domestication.     This  color,  or  lack 


228  PROFITS   IN   POULTRY. 

of  color,  becomes  a  very  persistent  characteristic.  The 
Aylesbury  dncks  are  pure  white,  with  orange  legs,  and  are 
one  of  the  most  beautiful  of  the  white  breeds  of  poultry. 
All  white  fowls  are  beautiful  and  attractive.  We  have 
white  breeds  of  every  kind  of  domestic  fowl,  and  they  all 
have  such  notable  excellencies  that  their  admirers  claim, 
for  each  that  it  is  the  best  of  its  kind.  This  is  notice- 
able in  white  geese,  which  have  the  best  plumage;  white 
turkeys  are  most  domestic,  and  white  barn-door  fowls 
are  most  prolific.  Aylesbury  Ducks  are  claimed  to  be 
more  prolific  and  to  fatten  more  rapidly  for  market  than 
other  large  breeds.  This  variety  undoubtedly  originated 
in  the  vicinity  of  Aylesbury,  England,  where  large  num- 
bers are  still  raised  annually  for  the  London  market. 
Its  characteristics  are  distinctly  marked,  namely:  Abun- 
dant but  close-fitting  plumage  of  the  purest  white;  a  beak 
of  peculiar  form,  being  long,  straight,  and  broad,  and 
set  on  aline  with  the  forehead;  most  noticeable,  however, 
from  its  being  of  a  distinct  flesh-color;  it  sometimes  in- 
clines to  buff,  but  this  is  objectionable.  The  most  deli- 
cate pink  (as  an  English  breeder  enthusiastically  said  to 
the  writer,  ''pink  as  a  lady's  naiF)  is  the  color  pre- 
ferred; the  legs  are  of  a  light  orange  color.  Ducks  and 
drakes  are  almost  precisely  alike,  the  latter  distinguished 
only  by  the  curling  feathers  of  the  tail  and  by  the  voice, 
or  lack  of  voice. 

This  is  an  old  and  well-established  breed,  and  in  favor- 
able locations  breeds  very  true.  Breeders  so  located 
find  it  is  not  diflBcult  to  obtain  the  pink  bills  without 
jtain  of  yellow  or  blemish  of  dark  streaks  or  specks. 
This  is  supposed  to  depend  upon  the  purity  of  the  water, 
and  on  the  gravelly  bottom  of  the  brooks  with  which 
their  bills  are  constantly  brought  in  contact.  Exposure 
to  the  sun  tans  them,  and,  from  some  not  well-known 
cause,  it  is  almost  impossible  to  obtain  perfect  bills  in 
many  places,  though  the  birds  grow  lai-ge  and  fine. 


EAISINQ  DUCKS.  ^29 

It  is  customary  in  and  near  Aylesbury  to  confine  the 
ducks  in  warm  houses  early  in  the  season, atid  to  induce  the 
earliest  possible  laying,  that  the  young  ducks  may  be  mar- 
keted very  early  in  the  season,  and  high  prices  secured. 
They  come  to  the  market  jnst  at  a  season  when  game 
and  other  poultry  are  scarce  and  high.  Now,  when  the 
Aylesburys  are  removed  from  their  home  surroundings, 
and,  as  in  this  country,  are  treated  like  other  kinds  of 
ducks,  they  retain  this  tendency  to  lay,  and  hatch  a 
brood  early  in  mid-winter,  only  for  the  first  generation 
from  importation,  even  then  to  a  less  degree  than  the 
imported  birds  show  it.  The  tendency  to  lay  very  early 
would  no  doubt  be  maintained  if  it  were  encouraged  as 
it  is  at  home.  In  regard  to  the  care  of  ducks,  it  is  well 
to  observe  that  the  more  a  variety  is  changed  by  domes- 
tication, the  more  attention  they  need,  and  usually  the 
more  profit  they  yield.  Many  common  ducks  lay  a 
clutcli  of  perhaps  20  small  eggs;  in  sitting,  cover  half  or 
more,  and  hatch  them  out,  while  the  Aylesbury  Duck 
will  lay  60  eggs  or  more,  but  until  she  begins  to  show  a 
tendency  to  sit,  usually  a  week  or  ten  days  before  she 
sits,  she  makes  a  sort  of  nest,  and  there  she  deposits  her 
eggs.  The  only  way  to  secure  all  the  eggs  is  to  shut  up 
the  ducks  at  night.  They  will  usually  lay  an  egg  apiece 
between  dawn  and  eight  o'clock;  and  as  soon  as  each  has 
laid,  all  may  be  let  out.  They  all  march  straight  for  the 
water;  and  if  let  out  too  soon,  some  eggs  will  be  almost 
surely  found  in  the  bottom  of  the  pond.  Ducks  are 
voracious  and  almost  omnivorous  feeders;  they  are  fond 
of  grass  and  water  plants,  water-cress  especially,  and  are 
diligent  foragers  for  snails  and  the  little  shell-fish  of 
fresh-water  streams,  ponds,  and  swamps;  and,  besides,  on 
dry  land  they  are  indefatigable  insect-hunters,  young 
ducks  being  often  very  useful  in  a  vegetable  garden, 
where  they  gather  aud  destroy  many  plant-pests. 
A  pair  of  Aylesbury  Ducks  fit  for  exhibition  ought 


230  pRrriTS  ix  porurrY. 

to  weigh  fifteen  pounds;  in  England  they  often  reacli 
16  pounds  to  the  pair;  and  are  occasionally  lieavier  by 
one  or  two  pounds,  thus  almost  equaling  tlie  weight  of  the 
heaviest  specimens  of  Rouen  Ducks. 


ROUEN   DUCKS. 

There  is  a  prevalent  belief  among  farmers  that  ducks 
are  not  profitable  poultry.  This  arises  naturally  from 
several  causes.  The  habits  of  indolence  which  some 
possess — the  tendency  not  to  hunt  their  food,  but  to 
depend  upon  being  ftd  and  the  scraps  which  they  pick 
up  about  the  house — lead  farmers  to  contrast  them  un 
favorably  with  the  wandering  turkeys,  which  find  theii 
living  and  rear  their  young  (;ften  in  the  woods,  depend- 
ing only  in  winter  upon  the  farmer  for  their  food  ;  and 
scarcely  more  favorably  with  dunghill  fowls,which  during 
the  summer  months  require  but  little  food  except  what 
they  hunt  for  about  the  farm.  The  ducks,  besides, 
though  some  kinds  are  excellent  layers,  are  heedless 
birds,  exposing  themsehes,  their  eggs,  and  young  to 
crows,  ratp,  turtles,  and  other  vermin,  dropping  their 
eggs  about,  shifting  their  place  of  laying  if  disturbed, 
inconstant  as  sitters,  and  chilling  their  young  by  taking 
them  too  soon  and  too  often  to  the  water.  Still,  all 
these  objections  may  be  obviated,  in  a  measure,  and 
ducks  really  pay  very  well  both  in  flesh  and  eggs  for  the 
amount  of  food  they  consume. 

The  duck  is  an  omnivorous  animal — eating  almost 
everything  vegetable  and  animal  that  comes  in  its  way. 
Insects  of  all  kinds,  worms,  poUiwigs,  fish,  shellfish 
(dend  or  alive),  meat,  even  that  which  is  partly  decom- 
posed, ana  many  greei-  vegetables,  grass,  seeds,  grain, 
etc.     Withal,  its  appetite  is  voracious;  hence  it  grows 


Fig.  88(a),— ROUEN  DUCKS. 


(iai) 


Fig.  88(6).— AYLESBUBY  DUC26. 


UAISIXG     DLCKS.  233 

rapidly  and  fattens  easily.  Tin-  common  tame  duck  is 
supposed  to  have  descended  from  the  wild  Mallard  duck, 
A7ias  boshas,  conmion  to  this  country  and  Europe.  It 
breeds  freely  with  this  species,  and  also  with  several 
other  species  of  wild  duck  ;  in  some  cases  the  progeny 
is  capable  of  reproduction  of  its  kind,  in  others  mule- 
birds  or  **  mongrels^'  result.  The  fact  that  a  very  dif- 
ferent class  of  birds  is  produced  where  the  Mallards  are 
crossed  with  other  species  and  where  the  common  duck 
is  so  crossed,  with  other  ])oints  of  difference,  throws 
some  doubt  on  the  assertion  that  the  Mallard  is  the 
parent  of  our  common  ducks.  Besides,  efforts  to  domes- 
ticate the  Mallard  have  not  been  successful  as  a  general 
thing.  We  have,  however,  many  wild  ducks  capable  of 
domestication,  and.  the  exj)eriment  ought  to  be  well 
tried  with  all,  for  thus  our  stock  of  domestic  poultry 
may  be  essentially  increased  and  improved. 

The  Rouen  breed  is  the  most  highly  esteemed  of  all 
domestic  ducks  by  many  duck  breeders.  Its  habits  are 
quiet,  and  so  it  does  not  wander  about  and  get  lost,  as 
ducks  do.  It  attains  a  great  weight,  and  is  unsurpassed 
as  a  layer.  An  English  writer  reports  that  he  has  fre- 
quently known  a  pair  of  young  drakes  9  or  10  weeks  old 
to  weigh  12  lbs.  Sundry  writers  report  very  remarkable 
laying  performances  of  the  Rouen  ducks.  One  laid  an 
egg  a  day  for  85  days  ;  three  ducks  from  Fcbj'uary  to 
July  laid  334  eggs,  besides  a  few  soft  ones  and  five  double 
eggs.  One  of  these  laid  every  morning  for  92  days. 
The  young  ducks  often  lay  in  autumn  a  good  clutch  of 
eggs,  and  it  not  unfrequently  occurs  that  a  duck  which 
is  a  first-rate  layer  will  manifest  no  tendency  to  sit. 
This  variety  of  ducks  has,  in  common  with  many  other 
kinds,  great  beauty  of  plumage,  which  varies  somewhat 
in  different  individuals.  The  drakes  are  heavier  than 
the  ducks,  but  the  difference  is  slight  in  comparison 
with  the  disparity  between  the  sexes  in  most  yarieties. 


234  PROFITS  IN  POULTRY. 

The  beautiful  green  heads  and  necks  of  the  drakes,  iri- 
descent with  purple  and  copper  hues,  set  off  with  a  clean 
white  collar  and  claret-colored  vest,  give  them  a  distin- 
guished uir  which  the  various  colors  and  distinct  mark- 
ings of  the  back  and  wings  does  not  detract  from.  The 
females  are  brown,  each  feather  being  marked  with 
black,  which  gives  them  a  speckled  look. 

The  only  variety  which  really  rivals  the  Rouen  as  a 
aseful  and  economical  birds  is  the  Aylesbury.  These,  a 
Durely  white  English  variety,  are  beautiful  birds  and 

ighly  esteemed  in  the  markets  of  Great  Britain,  as  also 
.n  the  United  States,  where  they  are  known.  They  are 
good  layers  and  nurses,  not  noisy;  good  feeders,  and  by 
some  decidedly  preferred  to  the  Rouen.  The  eggs  are 
white,  sometimes  inclining  to  blue,  while  those  of  the 
Rouen  duck  aie  blue,  with  thick,  strong  shells  ;  of  the 
two  the  Rouen  has  the  reputation  of  being  most  hardy. 
Where  ducks  are  raised  for  breeders,  it  is  a  practice 
(founded  perhaps  on  prejudice)  to  set  ducks  upon  their 
own  eggs;  but  if  the  young  are  wanted  for  market 
simply,  the  eggs  are  put  under  hens.  Hens  will  hatch 
a  clutch  of  duck's  some  two  days  quicker  than  ducks 
will,  but  it  is  thought  that  the  young  have  not  so  good 
constitutions.  Young  ducks  raised  for  market  often 
get  injured  by  being  allowed  to  go  freely  to  the  water. 
They  grow  faster  and  stronger  if  thej  only  have  enough 
to  drink  at  least  for  several  >veeks. 


CHAPTER  XXII. 

ORNAMENTAL  POULTRY. 

THE    PEA-FOWL. 

Although  the  pea-fowl  is  well  known  as  a  bird  of  fine 
feathers,  few  persons  are  acquainted  with  its  natural  his- 
tory and  real  merits.  It  is  a  good  table  fowl,  and  as 
ea£.ily  reared  as  the  turkey;  still  it  is  rarely  seeu  on  a  farm 
or  country  place,  and  then  only  as  an  ornament.  This 
bird  is  a  native  of  Asia,  from  whence  have  come  nearly 
all  our  gallinaceous  fowls,  the  turkey  excepted.  In  the 
time  of  Solomon,  it  was  an  article  of  merchandise,  and 
was  brought  with  ivory  and  apes  from  Tarshish  to  Judea. 
One  species  of  pea-fowl  was  found  by  an  English 
traveler,  Colonel  Sykes,  abounding  in  a  part  of  India, 
where  large  flocks  were  kept  about  the  native  temples. 
Another  Eastern  traveler  relates  that  from  1,200  to  1,500 
were  seen  by  him  in  the  passes  of  the  mountain,  within 
sight  at  one  time;  and  he  speaks  in  extravagant  terms  of 
the  brilliancy  of  their  plumage.  There  are  three  distinct 
genera,  which  include  several  species  and  varieties,  such 
as  the  Crested,  the  Black-shouldered,  the  Javan,  the 
Japan,  the  Iris,  the  Thibet,  the  Malay,  etc.  All  the 
domesticated  sorts  are  surpassed  by  the  wild  ones  in 
beauty.  Culver  says  of  the  pea-fowl:  *'We  find  in  its 
incomparable  robe,  united,  all  the  brilliant  colors  which 
we  admire  separately  in  other  birds;  we  find  all  that 
glistens  in  the  rainbow,  that  sparkles  in  the  mine,  the 
azure  and  golden  tints  of  the  heavens,  and  the  emerald 
of  the  field.'"  White,  the  naturalist,  found  that  the 
feathers  of  the  train  do  not  belong  to  the  tail,  but  that 
they  grow  upon  the  back,  the  real  tail  feathers  being 
(235) 


236  PROFITS  IN   POULTRY. 

short,  stiff,  and  brown,  about  six  inches  long,  and  serve 
as  a  prop  to  support  the  immense  train.  By  a  peculiar 
muscular  action,  the  long  train  feathers  can  be  erected 
and  spread,  and  their  shafts  made  to  strike  together  and 
produce  a  chattering  noise.  The  Pied  peacock  is  white 
upon  the  wings,  belJy,  and  breast;  the  rest  of  the  plum- 
age is  as  sliowy  as  in  the  other  species.  Pure  white  birds 
are  very  rare,  and  highly  valued;  but  from  the  absence 
of  the  gorgeous  coloring  of  the  common  kinds,  they  suf- 
fer greatly  in  contrast  with  the  latter.  It  is  not  until 
the  second  year  tliat  the  difference  between  the  sexes  be- 
comes apparent.  The  bird  lives  from  20  to  25  years, 
and  reaches  maturity  slowly.  The  third  year  the  train 
of  the  cock  becomes  developed,  and  it  is  only  when  it 
exhibits  its  full  coloring  that  he  is  ready  to  be  mated 
with  three  or  four  hens. 

The  pea-hen  lays  her  eggs  on  alternate  days,  and  when 
she  has  produced  five  or  six  slie  will  incubate,  unless  the 
eggs  have  been  removed.  She  makes  her  nest  upon  the 
ground,  in  a  secluded  place,  beneath  the  shelter  of  low 
bushes,  long  grass,  or  weeds.  The  maternal  instinct  is 
well  developed  in  some  hens;  in  other  hens  it  is  so  lack- 
ing that  they  even  destroy  their  own  young,  or  leave 
them  to  perish  from  neglect.  The  period  of  incubation 
is  from  24  to  29  days.  The  pea-fowls  have  strong  local 
attachments,  and  they  rarely  leave  the  place  wheie  they 
have  been  reared  and  fed.  They  are  sensible  of  kind 
treatment,  and  will  become  very  tame  when  gently  used 
and  petted.  They  have  a  habit  of  roosting  high,  and 
will  choose  an  elevated  place  on  the  twp  of  the  highest 
tree  or  buildings  to  which  they  can  gain  access.  When 
but  three  days  old,  the  chicks  are  able  to  reach  a  roost 
two  or  three  feet  high;  and  if  they  can  mount  from  one 
step  to  another,  they  will  follow  the  old  birds  to  their 
highest  roosting  places.  The  birds  are  naturally  shy, 
and  their  treatment  must  be  regulated  accordingly.    The 


ORNAMENTAL   POULTRY.  237 

proper  feed  for  the  young  pea-chicks  consists  of  hard 
boiled  egg^,  cracked  wheat,  coarse  oatmeal,  and  bread- 
crumbs; and  they  will  soon  hunt  after  and  consume  in- 
sects and  worms  of  all  kinds.  It  is  necessary  to  protect 
the  young  birds  from  wet  and  cold,  and  they  require  the 
same  care  which  is  needed  for  young  turkeys. 


TRAINING   PEA-FOWLS  TO   STAY   AT  HOME. 

At  "  Rose  Lawn,"  Paterson,  N.  J.,  there  is  a  flock  of 
pea-fowls — half  a  dozen  or  more.  They  are  confined,  or 
rather  kept,  iu  a  lot  of  perhaps  two  acres  in  extent,  which 
has  a  high  fence  of  wire  net,  and  where  they  are  associ- 
ated with  a  small  herd  of  doer  and  farm-yard  poultry  of 
all  soi-ts.  They  fly  into  the  tops  of  the  apple-trees  to 
roost,  but  never  fly  out  of  the  enclosure.  Seeing  them 
so  apparetly  contented,  day  after  day,  and  knowing  well 
the  restless  habits  of  the  bird,  especially  the  male,  which 
generally  makes  himself  a  nuisance  to  the  whole  neigh- 
borhood within  half  a  mile,  this  domestic  trait  of  these 
birds  interested  us,  and  we  learned  that  if  one  flies  out, 
he  is  condemned  to  wear  a  ball  and  chain,  or  rather  a 
cord  and  block,  for  several  days.  It  is  thus  applied: 
Strong  list  of  woolen  goods,  or  other  soft,  strong  band, 
is  passed  about  the  leg  of  the  peacock,  so  that  it  cannot 
tighten,  and  to  this  is  attached  a  block  of  hickory  or 
other  heavy  wood,  weighing  three  or  four  pounds.  The 
block  should  be  round  or  conical,  and  should  have  a  hole 
through  it  lengthways,  and  the  cord  should  pass  through 
this,  and  be  well  knotted  at  the  end.  It  must  turn  in 
the  block  so  ns  to  prevent  kinking.  These  gorgeous 
fowls  would  be  much  more  frequently  kept  if  it  were 
known  that  they  might  be  so  easily  trained. 


PROFITS   IN   POULTRY. 


JAPANESE   BANTAMS. 


These  quaint  little  creatures  weigh  about  a  pound  and 
a  quarter  each.     The  plumage  is  white,  excepting  some 


Fig.  89.— BLACK  TAILED  JAPAJfESE  BANTAM. 


of  the  wins:  feathers,  the  tail,  and  sometimes  the  tips  of 
the  neck  featiiers,  which  arc  black.     The  Icirs  are  brio-ht 


yellc'v      The  tail  is 


!lO  111 


ost  curious  part  of  this  breed, 


(239) 


OKNAAIENTAL   POULTRY.  241 

being  large,  and  carried  so  erect  as  to  nearly  touch  the 
liead.  The  legs  are  so  short  as  to  be  almost  invisible, 
and  this  gives  the  birds  a  curious  creeping  sort  of  gait 
The  little  hens  are  exemplary  mothers,  and  one  of  them, 
with  a  brood  of  tiny  chicks,  would  be  the  delight  of  a 
boy  or  girl,  as  well  as  attractive  pets  for  old  folks.  This 
breed  has  the  virtue,  rare  amongst  bantams,  of  being 
exceedingly  peaceable  aud  quiet. 


ORNAMENTAL  WATER-FOWLS. 

In  this  country  we  have  .nuch  to  learn  in  the  way  of 
utilizing  natural  waters,  whether  streams,  springs,  or 
ponds.  Anyplace,  anywiicrc,  be  it  a  farm,  large  or  small, 
or  merely  a  country-seat,  has  its  value  greatly  enlnniced 
by  the  possession  of  water,  whether  running  or  still.  Of 
the  money  value  of  such  water,  whether  for  stock,  irriga- 
tion, or  as  motive  power,  we  do  not  propusc  to  speak  just 
now.  The  value  of  water  in  these  respects  is  as  far  from 
being  appreciated  as  it  is  in  its  ornamental  aspects.  We 
know  of  one  body  of  water — a  small  i)ond,  wliich  is  so 
treated  by  its  owner  as  to  be  both  profitable  and  orna- 
mental. It  is  a  conspicuous  object  from  the  road,  and 
being  not  far  from  the  house,  its  surroundings  are 
])lanted  with  a  view  to  ornamental  effect.  The  water  is 
at  the  same  time  made  useful  as  the  ])asture-ground  for 
a  tine  collection  of  water-fowl.  The  flock  contains  some 
birds  raised  for  the  table,  but  is  largely  of  the  kinds 
known  as  ornamental,  and  these  are  m:idc  profitable;  the 
place  being  in  a  populous  vicinity,  the  birds  do  their  own 
advertising,  and  there  is  a  sufficient  d(;mand  for  all  the 
increase.  Tiie  practical  part  of  the  establishment,  in- 
cluding the  breeding-houses,  coops,  etc.,  is  at  some  dis- 
16 


;ii2  PRoriTS  in  poultry. 

tiince  from  the  pond  and  hidden  from  view  by  a  screen  of 
evergreens  planted  for  the  i)urpose.  Among  the  birds 
regarded  as  both  ornamental  and  useful  are  the 


SEBASTOPOL    GEESE. 

This  is  a  most  peculiar  variety  of  the  goose,  one  of  its 
peculiarities  being  that  no  one  knows  why  it  is  called 
*'Sebastopol."  It  is  said  to  come  from  the  Black  Sea 
country,  but  even  this  is  doubtful.  The  characteristic 
ui  the  breed  consists  in  having  a  lai-ge  share  of  its  pure 
white  featliers,  especially  of  the  back,  wings,  aud  tail, 
very  long,  lax,  curled,  waved,  and  frizzled.  Thc^ij 
feathers  give  the  birds  a  somewhat  bedrnggled  look, 
when  on  land,  but  impart  a  most  elegant  appearance 
when  they  are  on  the  water.  For  the  rest,  though  rarely 
weighing  ten  pounds,  they  arc  useful  table  birds,  are 
hardy,  prolific,  and  good  sitters  and  mothers. 


THE  WHISTLING   DUCKS 

ire  among  the  ornamental  ducks,  in  which  beauty  of 
plumage  is  regarded  rather  than  weight.  They  are 
from  South  America,  and  there  appear  to  be  sevcial 
sub-varieties,  distinguished  mainly  by  the  culor  of  the 
bill,  but  all  agree  in  having  a  peculiar  whistling  note. 
All  are  very  domestic,  and  remarkably  quaint  and  amus- 
ing in  their  habits  and  movements.  The  birds  shown 
in  the  engraving  are  known  as  the  "  Widow  Whistler" 
and  the  -'White-faced  Whistler."  Their  general  color  is 
a  light  shade  of  chocolate,  with  black  below;  the  head, 
neck,  and  bill  are  also  black,  making  the  white  face  aU 
the  more  conspicuous  and  very  attractive. 


orname:ntal  poultrx". 


245 


THE   AMERICAN    WOOD    DUCK — OR   SUMMER   DUCK. 

We  have  in  this  country  many  beautiful  varieties  of 
wild  ducks,  some  of  which  we  know  are  capable  of  do- 
mestication, and  more  which  have  not  been  experimented 
with.  One  of  the  former  is  the  "  Summer  duck  "  of 
Southern  and  the  "  Wood  duck'*  of  the  Northern  States. 
Either  name  is  appropriate,  for  it  is  the  only  duck  which 


Fig.  92.— AMERICAN  WOOD  D0CK. 


remains  with  us  during  breeding  season,  except  now 
and  then  a  stray  pair  of  Mallards,  and  perhaps  a  pair 
of  one  or  two  other  kinds  are  very  rarely  seen  ;  and  its 
natural  haunts  are  the  deep  quiet  woods  far  from  the 
dwellings  of  men.  The  bird  is  rather  rare  in  New  Eng- 
land, especially  so  in  the  Eastern  part,  more  plenty  in 
New  York,  and  abundant  in  Pennsylvania,  and  to  the 
westward  and  south,  wherever  a  wooded  country  offers 


246  PROFITS   IN   POULTRY. 

pools  and  secluded  river  and  lake  margins,  close  to 
wliich  it  delights  to  make  its  nest  and  rear  its  young. 
The  engraving  represents  a  beautiful  bird,  but  one  not 
familiar  with  these  ducks  would  hardly  credit  the  cor- 
rectness of  an  accurate  description  of  its  colors.  The 
bill  and  legs  are  red,  the  dark  feathers  of  the  head  ex- 
hibit gorgeous  steel-blue,  coppery  and  green  iridescence, 
and  in  some  lights  are  jetty,  velvety  black,  or  purple. 
The  white  feathers  on  the  head  and  neck,  in  the  queue- 
like tuft  of  the  back  of  head,  and  on  the  shoulders,  wing 
covers  and  sides  are  all  clear,  vivid  dashes  in  every  case 
contrasted  with  black  bands  or  bordering  of  dark,  nearly 
black  feathers.  The  back  shows  the  brilliant  rainbow 
hues  and  metallic  colors  of  the  head,  while  the  breast  is 
of  a  delicate  wine  color,  spotted  with  white,  and  the 
belly  white,  shading  into  ash-color  on  the  sides.  These 
colors  belong  to  the  drakes  ;  the  ducks  are  similar,  but 
much  less  showy.  In  Pennsylvania  and  northward  they 
pair  in  April  or  May,  and  the  female  brings  off  her  brood 
of  eight  to  fifteen  in  June.  They  migrate  just  before 
winter  sets  in  and  are  very  likely  to  return  to  the  same 
locality.  The  flesh  of  the  young  birds  are  highly  es- 
teemed. During  the  winter  they  go  into  the  Southern 
States,  and  are  there  seen  in  large  flocks. 

Tiiis  duck  has  been  repeatedly  domesticated,  so  as  to 
be  as  familiar  as  any  denizens  of  the  farm  yard.  The 
best  way  to  get  them  is  to  find  the  nests,  which  are  usu- 
ally in  a  hollow  tree  not  far  from  the  water  (they  use 
an  old  woodpecker's  or  gray  squirrel's  hole  if  they  can 
find  one  big  enough),  and  transfer  the  fresh  eggs  to  a 
sitting  hen,  or  else  take  the  very  young  ducks  as  soon  as 
they  are  hatched. 


CHAPTER  XXm. 
BREEDING  AND   CROSS  BREEDINa 

The  foundation  of  the  breeding  of  fowls  is  the  same 
as  that  of  the  other  domestic  animals;  the  rule  that 
like  produces  like,  or  the  likeness  of  an  ancestor.  That 
is,  if  the  parents  and  grandparents  are  what  is  wanted, 
the  chick  will  almost  always  be  what  is  wanted.  Find 
two  parents  that  represent  the  idea  that  you  are  breed- 
ing for,  and  the  chick  will  repeat  that  idea. 

When  show  birds  are  to  be  bred  the  sire  must  be  of 
strong  constitution,  and  perfect  iu  color  and  symmetry. 
The  vigorous  red  color  of  his  head  should  denote  strong 
vitality.  Not  only  should  the  individual  be  perfect,  but 
his  pedigree  should  be  such  as  to  show  that  his  qualities 
are  a  family  trait.  It  is  thought  the  male  influences  the 
color  of  the  chicks  more  than  does  the  female,  while  the 
female  has  fully  as  much  intiuence  in  deciding  the  prac- 
tical qualities  of  eggs  and  flesh-making. 

The  tendency  of  the  mixed  color  breeds  is  to  run 
lighter,  if  left,  to  breed  for  themselves.  Hence,  males 
with  faded  or  light  plumage  should  not  be  used  for 
breeders.  Males  that  are  darker  colored  than  wanted  can 
often  be  used  to  good  advantage  by  mating  with  light- 
colored  hens,  thus  striking  the  balance ;  but  matings 
of  light  males  with  dark  females  are  not  usually  successful. 

Do  not  select  overgrown  specimens.  Those  which 
come  up  to  about  the  average  of  the  breed,  and  are  not 
too  fat,  will  give  best  results.  This  rule  applies  espe- 
cially to  tlie  larger  breeds,  but  may  often  be  disregarded 
with  the  smaller  ones. 

RULES   OF  I.    K.    FELCH. 

The  following  matings  are  among  those  recommended 
for  some  of  the  leading  breeds,  by  Mr.  I.  K.  Felch,  the 
well-known  authority: 

(2m 


248 


PBOFITS  IX  POULTRY. 


Black  or  White  Breeds. — A  metallic-black  male 
mated  to  females  of  same  hard  smooth  surface  color  is 
the  best  for  both  males  and  females,  but  such  a  cock 


a.  Face. 

>  Wattle. 

4.  Deaf-ean,  or  Bar4ob» 

$.  Hackle. 

6.  Brea^ 

7,  Back. 


9.  S:«ddle-lackle3. 
Iol  Sickles. 
II,  Tail-coverts. 
IX.  True  Tatl-feathen. 
13.  Wing-bow. 

■44.  Wing<overts  fonning  the  "bar." 

15.  Secondaries,  lower-end,  forming 

the  wing  or  lower  butts. 


16.  Primaries,   or   Flights,   not 

when  wing  U  clipped  up. 

17.  Point  of  breait-booe. 
■8.  Thighs. 

19.  Hock:>. 

20.  Leg:.,  or  Shankfc 
ai.  Spur. 

33.  Toes,  or  Claw* 


FIG.  93.     CHAUT  OF  POULTRY  TERMS. 

mated  to  females  dead  black,  lacking  in  brightness  and 
metallic  surface,  will  breed  fine  pullets,  but  the  male 
progeny  is  generally  much  poorer  than  the  female.     In 


BREEDING  AND    CROSS-BREEDINa. 


249 


black  there  is  little  to  do  beyond  these  two  distinctions 
of  color.  The  metallic-hard-finished  surface  and  the 
dull  black,  if  crossed,  restore  to  the  progen}'  the  metal- 
lic-black desired.  Birds  of  this  cross  should  be  mated 
to  those  of  the  metallic-black  mating.  In  solid  white 
ipecimens,  the  points  to  consider  are  purity  of  jDlumage 
color,  that  is,  white  in  web  and  shaft.  Males  from  yel- 
low females  are  not  satisfactory.  Females  with  yellowish 
tinge  and  quills  must  be  mated  to  pure  white  m.ales. 

Plymouth   Rocks. — Males  with  breast  of  the  color 
desired  in  the  females,  with  yellow  back  and  legs,  with 


FIG.  94.     BLACK  JAVAS. 

neck,  back  and  tail  evenly  barred,  the  light  shade  pre- 
dominating, yet  free  from  any  white  feathers  in  flights 
or  tail,  mated  to  females  in  plumage  slightly  darker 
than,  yet  accurately  described  by,  the  standard.  This 
should  be  the  mating  to  preserve  the  male  line.  Again, 
mate  cocks  like  the  one  described  above  with  females  a 
little  too  light  in  color.  This  mating  produces  good 
females. 

Wyandottes,  Colored. — A  male  like  that  in  stand- 
ard, except  that  the  breast  be  black  with  small  white 


^50 


PROFITS  IK  POULTKX. 


centers,  thigns  stone  color,  witli  fluff  dark  stone  color, 
approacliing  black.  Mate  pullets  weighing  fully  five  and 
three-quarters  to  six  pounds,  full  breasts,  plumage  of 
same  fully  laced,  yet  the  white  center  of  good  size,  and 
to  grow  smaller  in  the  plumage  and  the  black  lacing 

wider  as  it  approaches  the  tail,  when  it 

merges  into  a  full  black  tail  and  dark, 

stone-colored  fluff,  with  thighs  nearly 

black,  beak  and  shanks 

yellow,   comb   as   de- 
scribed in  the  ancestors. 

This  mating  to  produce 

one  line  of  sires,  and  no 

sire  should  be  used  from 

any  other  mating  if  W6 

hope  to  see  this  breed 

reach  that  accuracy  and 

uniformity  of  breeding 

we  see  in  Ligh  t  Brahmas. 
LifiHT    Brahmas. — 

Mate  males  with  hackles 

that  have  a  good,  fair, 

black   stripe,  but  edge 

of   feathers    free    from 

any  smoky  tinge,  nearly 

white    undercolor    and 

cape,  wing  flights  about 

one-half  black,  coverlets 

of  tail  black  laced  with 


PiG.  95.     FEATHER  OF 


lesser    coverlets 


BARRED   PLYMOUTH    ^VnitC, 

ROCK.  white.       Females 


FIG.  96.     FEATHER 


OF  SILVER    LACED 
of        WYANDOTTE. 

standard  form,   intense    black   stripe  in   hackle,   very 
dark  cape,  undercolor  of  back  so  dark  as  to  show  black 
spots  in  the  web  but  not  on  the  surface,   tail  black, 
flights  black  ;  standard  in  other  respects. 
Daek  Beahmas. — Matina  No.  1.     Hens  that  are 


BREEDl^^G   AND   CEOSS-BREEDIiJ^Q. 


254 


standard,  which  were  nearly  perfect,  steel-gray  pullets 
in  their  first  year  mated  to  a  cockerel,  metallic-bJack  in 
breast  and  thighs,  medium  dark  beak,  hackle  and  sad« 
die,  broad  in  tlie  black  stripe  and  decided  in  shada 
This  mating  should  be  made  in  pro- 
ducing the  male  line. 

Mating  Xo.  2.  Hens  that  were 
fine  as  pullets  but  have  become 
bronze-hued  as  fowls  mated  to  a 
cockerel  with  a  black  breast,  evenly 
dotted  with  minute  white  spots, 
black  thighs,  hackle  and  saddle  well 
striped,  and  medium  dark  beak. 

Partridge  Cochins.  —  Mating 
No.  1.  Cockerel  weighing  ten  to 
eleven  pounds,  hackle  and  saddle 
rich  bay,  the  black  in  the  same  being 
metallic  greenish-black,  and  broad 
in  the  stripe,  metallic-black  breast 
and  thighs,  fluff  showing  a  bronze 
tinge,  indicative  of  rich,  brownblood. 
Hens  are  described  in  the  standard. 
This  mating  is  the  best  that  can  be 
made  for  the  male  progeny. 

Mating  No,  3.  Cock  weighing 
eleven  to  twelve  pounds,  and  of  the 
same  color  as  described  for  cockerel 
in  Mating  !No.  1.  Pullets  large  in 
size,  and  in  color  reddish-brown 
ground  penciled  with  a  deep  brown, 
with  standard  neck  and  tail.  This 
mating  will  produce  finer  females  than  males. 

Buff  Cochins. — The  mating  most  to  be  coveted 
would  be  a  cock  of  one  even  reddish-buff  color  from 
head  to  tail,  with  no  white  undercolor  in  him ;  his  tail 
black,  tipped  out  with  chestn'at;  the  coverts  chestnut. 


FIG.  97.     HACKLE 

FKATHER  OF  LIGHT 

BRAHMA  COCK. 


253 


PROFITS  I2f  POULTRT. 


streaked  with  dark  color;  lesser  coverts  reddish-bufP, 
and  in  form  standard.  To  such  a  sire  mate  pullets  of 
the  same  rich  buff  color,  free  from  white  in  flights  and 
undercolor,  tail  chestnut  or  buff,  dark  color  showing  in 
flights.  Pullets  fully  up  to  standard  weight.  With 
such  a  mating  males  and  females  would  appear  in  the 
progeny  of  a  high  order. 

SELECTION"  FOR  EGGS. 

The  best  time  of  the  year  to  pick  out  breeding  stock 
IS  when  the  hens  are  not  laying  very  well,  say  in  July  or 

August.  Any  hen 
will  lay  in  the  spring 
and  the  best  ones  can- 
not be  selected.  As 
soon  as  the  best  ones 
have  been  taken  out, 
they  are  placed  by 
themselves  and  a  rec- 
ord kept,  in  order  to 
find  the  average  yield. 
The  best  laying  type 
is  usually  rather  large 
framed  and  long  in 
leg,  neck  and  back, 
FIG.  98.  TYPICAL  LAYER  (Leghorn).  legs  well  apart,  breast 
well  developed,  flesh  firm,  not  inclined  to  fatness,  eyes 
bright,  never  sunken,  disposition  active,  appetite  good, 
and  great  foragers.  These  (characteristics  will  help  in 
selecting  layers.  Patent  contrivances  have  been  invented 
for  registering  the  number  of  eggs  laid  by  each  hen,  but 
these  have  not  come  into  general  use. 

The  best  layers  can  generally  be  selected  by  careful 
observance  of  the  general  characteristics  above  noted. 
Good  layers  have  always  strong  vitality,  and  should  be 
mated  with  strong  males  bred  from  a  noted  egg-laying 


BEEEBING  AKD  CEOSS-BREEDING.  253 

line.  It  is  best,  if  possible,  to  baye  the  pick  of  a  large 
flock,  and  to  choose  the  males,  not  for  fancy  points,  but 
for  the  degree  in  which  they  possess  the  typical  qualities 
of  the  breed.  Select  from  the  best  egg-laying  strain, 
not  necessarily  from  the  flock  which  has  taken  the  most 
prizes  m  the  poultry  shows.  Care  of  the  breeding  stock 
*s  very  important;  good  feeding  will  improve  the  quali- 
ties of  any  strain.  The  older  breeds  will  impress  their 
characteristics  more  strongly  than  those  which  have 
been  more  lately  originated.  The  oldest  breeds,  like 
the  Black  Spanish  and  Games,  are  likely  to  be  weakened 
by  excessive  inbreeding,  in  some  strains,  and  should  be 
selected  with  special  attention  to  health  and  vigor. 

SYSTEMATIC   CEOSS-BREEDIN-G. 

The  continual  advocacy  of  fancy  poultry  for  common 
farm  use  is  an  error.  The  poultry  papers,  and  most 
agricultural  papers,  advise  the  breeding  of  certain  pure 
breeds,  as  if  tliey  possessed  merits  far  superior  to  the 
barn-dooi  fowls  and  common  poultry.  This  is  a  mis- 
take. No  one  advocates  the  use  of  thoroughbred  horses, 
well-bred  trotters,  pure  Percherons  or  Clydes,  pure-bred 
pigs,  or  sheep,  or  cattle,  to  the  exclusion  of  common 
ones,  but  farmers  are  urged  to  improve  their  common 
stock  by  breeding  up,  by  gradually  introducing  better 
blood,  and  breeding  with  some  definite  aim.  Thus,  our 
common  mixed  sheep,  which  are  regular  breeders,  good 
mothers,  and  have  plenty  of  milk,  are  crossed  with  pure 
rams  of  one  of  the  established  breeds.  If  size  is  wanted, 
with  long  wool,  the  Cotswold  is  perhaps  employed ;  if  the 
wool  is  to  be  improved  in  fineness  without  so  much 
reference  to  the  mutton,  one  of  the  Merino  breeds  will 
be  selected ;  while  if  early  lambs  of  fine  quality  are  de- 
sired, one  of  the  Down  breeds  is  chosen  by  the  raiser. 
This  is  precisely  the  course  which  should  be  followed  bv 
fanners  in  poultry  raising.     The  advanta^fe  of  grading 


2oi 


PEOFITS  IK  POULTE"J. 


np  common  poultry  is,  however,  not  so  profitable  in 
most  cases  as  cross-breeding.  This  is,  properly,  the  in- 
terbreeding of  two  pure  varieties.  We  have,  however, 
usually  no  pure  breed  of  fowls  upon  the  farm,  and  of 
course  wish  to  utilize  those  which  we  have.  Therefore, 
the  first  thing  to  do  is  to  grade  up  the  flock.  After  two 
or  three  years,  when  they  have  the  looks  and  qualities 
of  pure-breds,  the  hens  may  be  crossed  with  cocks  oi 


FIG.  99.    CROSS-BRED  GEESE  (Wild  Gray  and  African). 

ttnother  breed,  and  then  most  of  the  advantages  of  cross- 
breeding will  be  realized.  In  this  use  of  pure-bred  cocks 
which  we  recommend,  no  male  bird  should  run  with  the 
same  flock  more  than  two  years.  If  he  is  healthy  and 
vigorous,  pnd  his  progeny  of  the  first  year  take  strongly 
after  him,  in  form  as  well  as  feather,  he  may  well  be 
kept  the  second  year  to  run  with  pullets  of  his  own  get. 
After  three  years  the  blood  of  the  original  flock  will  be 


BBEEDINQ  AND  CKOSS-BREEDING.  255 

reduced  to  one-eighth ;  after  four  years  to  one-sixteenth. 
One  may  have  a  flock  of  hens  wliich  have  been  carelessly 
bred,  and  into  which  no  fresh  blood  has  been  introduced 
for  years.  They  are  small,  hardy,  active,  fair  layers, 
good  sitters  and  mothers,  and  get  their  own  living  all 
summer — but  the  garden  suffers.  How  can  the  flock  be 
improved  ?  This,  we  conceive,  is  the  question  which 
may  be  put  by  ninety-nine  in  a  hundred  of  the  keepers 
of  hens  in  the  country.  The  answer  suggests  itself,  but 
first  we  should  know  whether  eggs,  or  broilers,  or  full- 
grown  fowls  for  market  (chickens  in  autumn  or  winter) 
pay  best.  The  farmer  must  treat  his  flock  of  hens 
exactly  as  he  would  his  flock  of  sheep  or  his  herd  of 
cows,  or  other  stock  ;  that  is,  secure  the  use  of  full-blood 
males  having  the  desired  characteristics.  Thus,  if  he 
wishes  eggs,  he  will  buy  cocks  of  some  07ie  of  those  breeds 
famous  for  the  number  of  eggs  the  hens  lay.  Size  and 
beauty  of  eggs  may  be  an  object,  or  simply  a  large  num- 
ber may  be  most  desirable.  The  French  breeds  and  the 
Spanish  usually  have  large  eggs;  Leghorns  eggs  of 
medium  size ;  Hamburgs  lay  many  but  small  eggs ; 
while  all  are  persistent  layers  of  beautiful  white  eggs. 
The  half-bloods,  as  a  whole,  will  take  after  the  pure 
breed  in  a  good  measure,  and  in  so  far  may  be  said  to  be 
an  improvement  upon  the  old  stock.  The  second  year 
the  three-quarter  bloods  will  closely  resemble  pure-bred 
ones ;  some  will  only  be  distinguished  from  pure-bloods 
by  an  expert,  while  others  will  show  their  dunghill 
origin  very  clearly,  and  yet,  as  layers,  these  may  be  the 
very  best.  So  improvement  goes  on.  The  flock  wil!  in 
two  or  three  years  assume  the  appearance  of  "fancy" 
poultry  of  the  breed  selected  with  which  to  produce  the 
improvement.  The  question  naturally  arises,  Will  they 
be  improved  ? — be  better  and  more  profitable  than  they 
were  before  ?  Perhaps  not  for  all  uses,  but  as  layers, 
yea.    The  hens  will  lay  more  eggs;  they  will  be  less 


856  PEOFITS  IN  POXJLTET. 

mclined  to  sit ;  if  they  sit  at  all,  they  will  probably  be 
broody  only  for  a  few  days,  and  as  producers  of  eggs  no 
doubt  the  flock  will  be  more  satisfactory. 

GUIDE  TO  CROSS-BREEDING. 

By  careful  selection  of  the  breeds,  desirable  qualities 
of  both  may  be  combined  in  the  cross.  Defects  in  one 
side  may  be  counterbalanced  by  strong  points  in  the 
other,  and  the  chicks  excel  either  parent  in  practical 
qualities.  The  best  results  are  usually  obtained  upon 
the  first  cross,  and  the  cross-bred  male  should  not  be 
nsed  for  breeding.  Breed  the  cross-bred  pullets  to  pure- 
bred males.  Experiments  after  the  first  cross  often 
show  defects  of  remote  ancestors. 

The  most  profitable  use  of  cross-breeding  on  the  farm 
is  grading  up  the  flock  of  common  hens  with  pure-bred 
males  of  general  purpose  breeds,  or  if  eggs  are  specially 
desired,  males  of  the  laying  breeds.  The  best  plan  is  to 
use  the  pure  breed  each  season,  raising  the  cross-bred 
stock.  This  is  the  only  kind  of  pure-bred  poultry  that 
the  ordinary  farmer  will  find  it  worth  while  to  buy, 
namely,  the  pure-bred  males  for  grading  up  the  flock. 
A  selection  of  the  best  individuals  is  of  more  importance 
than  the  breed,  even.  It  is  best  to  visit  a  large  flock 
noted  for  egg  production  and  choose  for  oneself.  Hardi- 
ness and  vigor  are  of  more  importance  than  other  points. 

The  effect  of  a  cross  between  pure  breeds  can  only  be 
determined  by  experience.  While  some  breeds  combine 
well,  others,  apparently  as  well  adapted  for  crossing,  do 
not  give  good  results;  hence  the  results  of  actual  tests 
must  be  studied.  The  objects  to  be  obtained  by  crosses 
for  table  use  are  yellow  legs  and  skin,  hardiness,  quick 
growth,  early  maturity,  compixct  shape,  abundance  of 
breast  meat.  Some  of  the  most  common  crosses  among 
producers  of  market  poultry  are  the  Leghorn  and  Light 
Brahma,  the  White  Wyandotte  and  Brahma,  and  Plym* 


BEEEDINQ  AND  CEOSS-B REEDING. 


257 


onth  Rock  and  Bralima.  With  the  idea  of  discovering 
other  crosses  which  might  equal  or  surpass  tliose  ordina- 
rily made,  extensive  experiments  were  conducted  at  the 
Rhode  Island  station  in  1892,  and  these  remain  the  most 
accurate  and  detailed  account  of  crossing  hreeds  which 
can  be  obtained.  Of  all  the  crosses,  the  chickens  from 
the  Indian  Game  and  Light  Brahma,  and  Indian  Game 
and  Buff  Cochin,  seemed  to  do  the  best.  Those  from 
the  White  Wyan- 
dotte and  Indian 
Game  came  next, 
remarkable  for 
quick  growth.  The 
Indian  Game  and 
Golden  Wyandotte 
cross  was  next  in 
thrift.  The  Plym- 
outh Rock  and  Buff 
Cochin  cross  was 
unsatisfactory,  like- 
wise the  Dark  Brah- 
ma and  Silver  Wy- 
andotte. 

Indian  Game  and 
Light  Brahma. — 
Cockerel,  plumage 
similar  to  Light 
Brahma  but  darker, 
with  some  yellow.  Larger  than  Brahma  and  between 
the  two  in  shape;  comb  and  wattles  the  same  as  Brahm.a. 
Body  wide,  legs  long.  Pullet,  plumage  brown  with  pen- 
ciled feathers,  dark  hackles.  Resemble  Brown  Malay 
hen  except  in  the  slight  leg  feathering.  Lay  well,  eggs 
as  large  as  Brahmas.  Each  sex  is  as  uniform  in  size 
and  in  color  as  a  pure  breed.  They  are  hardy,  quiet, 
good  feeders,  and  are  closely  feathered.     There  waa 


FIG.  100.     CORNISH    INDIAN  GAME  HEN. 


258  PEOFITS  IK  POXTLTET. 

hardly  any  loss  among  tlie  chickens.  A  very  desirable 
cross. 

Indian  Game  and  Houdan.  —  Plumage  black,  or 
slightly  mixed  with  white,  small  crests.  Cockerels  have 
flesh  colored  legs,  and  pullets  dark  legs.  Are  activCr 
grow  quick,  and  fairly  hardy.  There  is  not  much  dif- 
ference in  size  between  cockerels  and  pullets.  Are  uni- 
form in  appearance. 

Indian  Game  and  Golden  Wyandotte. — In  plumage 
and  appearance  most  like  Golden  Wyandotte.  ^Markings 
uniform.  Fairly  hardy,  quick,  active,  and  plump  afc 
any  age.  Disposition  rather  excitable.  Cockerels  much 
larger  than  pullets.     But  slight  loss  among  chickens. 

Indian  Game  and  Buff  Cochin. — 'None  but  pullets 
reared.  Similar  in  plumage  and  appearance  to  Light 
Brahma  cross.  Not  so  closely  feathered,  legs  shorter 
and  more  feathers  on  them.     Larger  and  brighter  comb. 

White  Wyandotte  and  Light  Brahma. — In  appearance 
between  the  two.  Both  rose  and  single  combs  appear. 
Body  more  stocky  than  Brahma,  legs  shorter,  plumage 
faded  and  muddy.  Show  more  red  in  comb  and  face 
than  Brahmas.  Disposition  quiet;  good  feeders  and 
hardy.     Cockerels  grow  very  large. 

White  Wyandotte  and  Indian  Game. — Plumage  simi- 
lar to  Silver  Wyandotte,  dark  with  gray  neck ;  breast 
feathers  in  pullets  slightly  spangled  with  white ;  legs 
and  neck  short ;  rose  comb.  Grow  quickly,  and  are 
always  plump  and  hardy.  Pullets  are  excellent  layers. 
Cockerels  not  much  larger  than  the  pullets.  A  desirable 
cross. 

Houdan  and  Partridge  Cochin. — Plumage  a  mixture 
of  the  two.  Small  crests  ;  legs  both  light  and  dark,  and 
feathered ;  active,  quick  growers. 

Judging  from  these  experiments,  the  raiser  of  market 
poultry  will  not  make  a  mistake  if  he  crosses  Indian 
Game  cockerels  or  cocks  on  Light  Brahma  hens,  or  on  any 


BREEDIXG   AXU   CllOSS-BKEEDIXG. 


259 


Tariety  of  "Wyandotte  bens;  or  Wyandotte  males  on  Indian 
Game  liens  or  Light  Brahma  hens.  It  was  found  that 
Indian  Games  and  their  crosses  v/ere  harder  to  pluck  and 
more  difficult  to  caponize  than  any  other  of  the  crosses. 
Various  crosses  were  tried  the  following  year  at  the 
Rhode  Island  station,  but  none  were  found  equal  to 
those  already  mentioned.  Aseels  were  crossed  with 
W  bite  Wyandottes 
and  Pea  Comb  Plym- 
outh Rocks ;  Indian 
Game  with  Lang- 
shans  ;  H  )udan  with 
Langshans  and  In- 
dian Games ;  White 
Game  with  AVbite 
Brahmas  and  White 
Plymouth  Rocks,  and 
AVhite  Indian  Game 
with  Pea  Comb  Plym- 
outh Rocks.  Neither 
the  White  Indian 
Game,  White  Game 
nor  Aseel  was  found 
to  be  as  satisfactory 
for  the  production  of 

^  FIG.  101.     ROSE  COMB  WHITE   LEGHOKN 

table  poultry  as  tlie  cockekel. 

dark  Indian  Game.     Aseels  wore  found  to  be  unsuitcd 

for  use  in  the  i)ractical  ])roduction  of  t;;blc  poultry. 

In  crosses  made  for  eggs  mainly,  suitable  combinations 
of  the  smaller  bi'eeds  will  give  the  best  results.  AVhite 
Leghorn  on  White  Wyandotte  are  excellent  layers,  and 
pullets  can  be  selected  which  lay  a  fairly  dark  colored 
csfsr.  Crosses  of  such  similar  breeds,  as  AVhitc  and 
Brown  Leghorn,  give  splendid  vigor.  White  Leghorn 
on  Light  Brahma,  and  the  i)rogeny  bred  back  to  tht 
Leghorns,  has  been  a  popular  cross  for  dggs. 


260  PROFITS  IN   POULTKY. 

The  objection  to  crosses  repeated  every  year  is  tl) at  no 
progress  is  made  beyond  the  first  year,  the  cross-bred 
males  not  being  desirable  for  breeding.  By  grading  up 
the  flock,  however,  this  difficulty  is  avoided.  Males  ot 
the  same  breed  are  used  each  successive  year,  and  the 
flock  each  year  becomes  more  like  the  pure  breed,  until 
at  last  it  is  practically  identical  with  that  breed.  But 
being  a  cross  and  containing  some  outside  blood,  and  no 
inbreeding  having  been  practiced,  the  hens  have  fine 
vigor  and  are  an  improvement  on  the  pure  breed. 


CHAPTER  XXIV. 
FEEDING  FOR  GROWTH. 

Chickens  intended  for  layers  and  breeding  stock  must 
be  kept  growing  rapidly,  but  will  not  boar  forcing  so 
liard  as  chickens  meant  for  broilers.  When  tliey  are  to 
be  killed  and  sent  to  market  at  eight  or  ten  weeks  of 
age,  they  will  endure  high  feeding  and  restriction  of 
exercise  the  last  two  weeks,  while  the  breeding  stock 
must  be  fed  for  framework  and  stamina. 

A  farmer  in  one  of  the  shore  towns  of  Massachusetts, 
Mr.  L.  S.  Eichards,  who  keeps  several  hundred  fowls 
as  a  branch  of  his  farming  operations,  who  believes  in 
the  incubator  for  farm  use,  and  who  is  very  successful 
in  the  management  of  both  chicks  and  hens,  gives  his 
experience  as  follows : 

The  chicks  are  left  in  the  incubator  two  days  after 
they  are  hatched,  then  they  are  removed  to  the  brooder, 
which  is  heated  by  a  kerosene  lamp  in  the  reai-,  outside. 
The  brooder  is  warmed  by  top  heat,  through  tin  pipes 
running  on  either  side  within,  one  in  the  middle  and 
another  across  the  front,  all  connected,  of  course,  with 
two  outlets  in  the  rear  portion.  I  have  six  brooders, 
each  large  enough  for  seventy-fiye  chicks.  The  first 
week  I  keep  the  temperature  between  80°  and  90°.  When 
two  weeks  old  75°  will  answer,  and  at  four  or  five  weeks, 
70°.  In  the  bottom  of  the  brooder  there  is  a  platform 
slide  resting  on  the  lower  one  and  coverir^  it,  on  which 
the  chicks  rest.  After  a  few  days  I  puU  out  the  slides 
and  remove  the  droppings,  then  re-cover  with  hay  seed 
and  replace  them.  They  should  afterward  h*^  cleaned 
every  day.  Have  a  sand  fioor  or  ground  fo**  tntm  to 
(261) 


2G2 


PROFITS  IX   rOULTllY. 


run  on  and  pick  to  grind  their  food.  Tlic  first  week,  if 
cold,  I  use  outside  of  the  brooder  a  small  75  cent  oil  stove 
or  heater  to  warm  tlie  house  for  them,  especially  while 
they  are  out  feeding. 

For  the  first  two  weeks  they  require  a  great  deal  of 
warmtli,  and  I  am  convinced  tliat  the  cause  of  death 
among  so  many  small  chicks  is  due  to  lack  of  warmth. 
I  sjieak  from  experience.  The  same  is  true  with  chicks 
brooded  by  the  hen.  We  have  often  found  an  appar- 
ently dead  chicken,  chilled  outside,  and  brought  it  to 
life  by  warming  it ;  in  nine  cases  out  of  ten  it  will  re- 
vive and  thrive.     When  the  small  cliicks  are  out  feeding 

in  the  brooder  house 
during  the  first  week, 
watch  them  more  or 
less  and  see  that  none 
get  chilled.  After  the 
first  week  they  will  gen- 
erally go  in  and  under 
the  brooder  at  their  own 
option,  and  when  the 
sun  is  out  and  shining 
through  the  glass  they  will  crowd  together  in  the 
sunshine,  and  during  a  very  cold  day  they  will  get 
chilled,  even  in  the  sun's  rays  (unless  the  house  is  very 
warm),  rather  than  go  under  the  brooder  where  it  is 
warmer.  They  like  the  sun.  During  the  first  week  I 
liave  a  fine  wire  shutter  \vith  which  to  close  them  in 
the  brooder  when  they  have  been  out  long  enough,  and 
always  at  night  for  a  week,  and  perhaps  two,  if  cold. 
If  not  so  restrained,  they  would  get  out  too  early  in  the 
morning,  become  chilled,  and  die.  After  the  first  week 
or  two  I  do  not  use  it,  but  let  them  go  out  and  in  at 
will.  This,  I  think,  will  answer  for  the  incubator  and 
brooder.  One  other  point  should  be  mentioned,  and 
that  is,  I  should  advise  one  not  to  touch  an  incubatoi 


FIG. 
UKFERTILE  EGG. 


FERTILE  EGG. 


•FEl:DI2Ca  FOR  GEOWXH. 


2G3 


until  he  has  raised  chicks  successfully  by  the  hen.  It 
is  one  thing  to  hatch  chicks,  and  quite  another  to  raise 
them  successfully. 

In  regard  to  feed  for  chicks,  which,  of  course,  applies 
to  chicks  with  the  hen  as  «t11  as  those  in  the  brooder, 
we  give  them  the  first  day  or  twf),  when  they  are  old 
enough  to  eat,  cooked  oggs  choi)ped  fine.  Get  the  hen 
well  filled  with  corn,  or  some  soft  feed,  before  feeding 
the  egg  to  the  cliicks,  otherwise  the  hungry  hen  will 
gobble  it  up.  After 
this  give  them  some 
baked  Indian  meal 
and  flour  bread 
mixed, chopped  fine, 
and  milk  to  drink. 
After  the  first  week 
give  them  ground 
oats,  cracked  oats, 
cracked  wheat  and 
sifted  cracked  corn, 
boiled  broken  rice 
and  white  flour 
bread  or  graham 
bread.  Milk,  if  you  i 
have  it,  if  not,  water, 
for  the  brooder 
chicks.  Give  them  ^^^- 1^-  baered  flytmofth  rock. 
meat  scrap  which  contains  ground  bone,  and  also  cv.'- 
fresh  bone.  You  can,  perhaps,  keep  a  sm;»ll  chick  alive 
on  cracked  corn  alone,  the  same  as  half  the  farmers  do; 
but  that  is  not  what  the  man  or  woman  wants  who  13 
raising  chicks  for  profit,  and  who  desires  to  get  three- 
pound-per-pair  chicks  in  ten,  or  at  the  farthest,  twelve, 
weeks  ;  and  to  do  this  you  must  work  theF.i  for  all  they 
are  worth.  But  do  not  feed  on  cracked  corn  alone.  I 
assure  you,  they  get  tired  of  it,  the  same  as  we  would 


JS64  PEOFITS  m  POULTKY. 

upon  a  diet  of  bread  alone.  Let  them  have  free  access 
to  coarse  sand  or  any  kind  of  grit.  Don't  leave  any 
holes  open  at  niglit  in  your  houses  for  rats  to  crawl 
through. 

Mr.  I.  K.  Felch,  the  well-known  breeder,  feeds  his 
chicks  by  a  fixed  schedule.  The  first  meal  is  boiled 
eggs  chopped  fine,  shells  and  all,  also  corn  cake  and  liis 
excelsior  meal  crumbled  into  scalded  milk.  After  tlie 
first  24  hours,  the  early  morning  feed  is  excelsior  meal, 
bread  and  scalded  milk.  At  10  o'clock,  a  feed  of  very 
fine  cracked  corn;  at  2  o'clock,  excelsior,  bread  and 
milk;  at  6  o'clock,  canary  seed,  millet  seed  and  the  fine 
cracked  corn.  If  tlie  season  be  winter,  meat  and  green 
food,  steamed  clover,  fine  grit,  etc.,  are  added.  After 
the  chicks  are  two  weeks  old,  and  until  they  are  eight 
weeks  of  age,  the  bill  of  fare  is  as  follows  : 

Monday — Breakfast,  excelsior  meal,  bread  and  milk ; 
ten  o'clock  meal,  boiled  meat,  chopped  fine,  with  steamed 
clover;  two  o'clock  dinner,  excelsior  meal,  bread  and 
milk;  supper,  granulated  corn,  oats  and  barley. 

Tuesday — Breakfast,  the  broth  in  which  meat  was 
boiled,  thickened  while  it  w^as  boiling  (and  when  the 
meat  was  taken  out)  with  excelsior  meal ;  ten  o'clock, 
chopped  mangel-wurzel  beets,  and  after  eating  what  they 
would,  allow  to  finish  filling  their  crops  with  granulated 
corn ;  two  o'clock  dinner,  the  balance  of  the  broth, 
mush,  and  a  pan  of  sour  milk,  if  to  be  had,  to  pick  at 
till  five  or  six  o'clock ;  supper,  all  the  granulated  corn, 
oats  and  wheat  they  would  eat  should  be  given. 

Wednesday — Breakfast,  fish  chowder  made  palatable 
"with  salt  and  pepper,  boiled  potatoes,  and  thickened 
with  corn  meal  and  shorts ;  ten  o'clock,  oats  and  wheat, 
and  all  the  steamed  clover  or  green  chopped  oats  they 
would  eat;  dinner,  cracked  corn,  and  balance  of  chow- 
der if  not  wholly  disposed  of  at  the  morning  meal ;  sup 
per,  cracked  corn  and  barley. 


FEEDING  FOR  GROWia. 


2G5 


Thnrsday— Breakfast,  chopped  sheep's  haslets,  and 
warm  mush  of  wheat,  bran  and  corn  meal ;  ten  o'clock, 
cracked  corn  and  wheat ;  dinner,  all  the  steamed  clover 
they  would  eat,  and  as  dessert  what  excelsior  meal  cake 
they  would  dispose  of ;  supper,  cracked  corn  and  oats. 
Give  sour  milk  in  a  pan  to  50  to  at  will. 

Friday — Breakfast,  the  meat  soup  thickened  with  ex- 
celsior  meal;  ten  o'clock,  green  oats,  cliopped  onions 


FIG.  104.     WHITE  WYANDOTTES. 

and  light  feed  of  granulated  corn;  dinner,  balance  of 
the  broth,  mush  and  barley  to  finish  up ;  supper,  cracked 
com  and  wheat. 

Saturday— Breakfast,  raw  chopped  meat  and  excelsior 
meal  mush,  scalded  and  fed  warm;  ten  o'clock,  chopped 
cabbage,  lettuce  and  turnips,  or  mangel-wurzels,  throw- 
ing them  a  little  granulated  corn;  dinner,  excelsior 
mush  with  barley;  supper,  granulated  com  and  oats. 

Sunday— Breakfast,  fish  chowder,  warm  (made  as 
above)  ;  ten  o'clock,  steamed  rowen  clover  and  barley ; 
dinner,  excelsior  meal  cake  and  scalded  milk;  supper, 
cracked  com  and  wheat,  with  sour  milk  ad  libitunu 


266  PBOPITS  IN  POULTEY. 

For  the  benefit  of  those  who  wish  to  make  it,  Mr.  I.  K. 
Felch*s  rule  is  given  for  his  excelsior  meal  bread.  **Grind 
into  a  fine  meal  in  the  following  proportions:  Twenty 
pounds  of  corn,  fifteen  pounds  oats,  ten  pounds  barley, 
ten  pounds  wheat  bran.  We  make  the  cakes  by  taking 
one  quart  of  sour  milk  or  buttermilk,  adding  a  little 
salt  and  molasses,  one  quart  of  water,  in  wliich  a  large 
heaping  teaspoon ful  of  saleratus  has  been  dissolved,  then 
thicken' all  with  the  excelsior  meal  to  a  little  thicker 
batter  than  your  wife  does  for  corn  cakes.  Bake  in 
shallow  pans  till  thoroughly  cooked.  We  believe  a  well- 
appointed  kitchen  and  brick  oven  pays,  and  in  the  bak- 
ing of  this  food  enough  for  a  week  can  be  cooked  at  a 
time."  Some  growers  obtain  stale  bread  very  cheaply 
and  use  it  in  place  of  a  cooked  bread  like  the  above. 

A  correspondent  furnishes  this  excellent  bill  of  fare : 
First  week — at  6  a.  m.,  cracker  mixture;  9  a.  m.,  clab- 
bered milk;  12  m.,  cracker  mixture;  3  p.  m.,  chopped 
cabbage;  6  p.  m.,  cooked  oat  meal.  Second  week — 6 
a.  m.,  cracker  mixture ;  9  a.  m.,  clabbered  milk  ;  12  m., 
oat  meal,  dry;  3  p.  m.,  chopped  cabbage;  6  p.  m., 
cracker  mixture.  Third  week — 6  a,  m.,  cracker  mix- 
ture, omitting  the  egg;  9  a.  m.,  chopped  cabbage;  12 
m.,  cracked  wheat;  3  p.  m.,  clabbered  milk;  6  p.  m., 
oat  meal,  cooked.  Fourth  week — 6  a.  m.,  cracker  mix- 
ture ;  9  a.  m.,  clabbered  milk  and  oat  meal,  dry ;  12  m., 
chopped  cabbage  and  cracked  wheat;  3  p.  m.,  cracked 
corn;  6  p.  m.,  cracker  mixture.  Skimmed  milk  is 
allowed  freely,  but  no  water.  The  cracker  mixture  con- 
sists of  cracker  dust  soaked  in  milk  and  mixed  with 
boiled  yolk  of  eggs,  fine  ground  bone  and  ground  beef 
scraps ;  the  first  week  it  should  be  nearly  half  egg. 

R.  G.  Buffinton  writes :  [  feed  the  young  chickens 
the  first  three  days  on  hard-boiled  eggs,  and  then  stale 
bread  or  broken  crackers  for  a  few  days  longer,  or  nntii 
they  get  smart  enough  to  run  out.     I  then  give  them 


FEEDIifQ  FOE  GUOWTH. 


2G7 


the  same  as  I  do  tlie  old  fowls  in  the  morning — corn 
meal,  fine  feed,  boiled  potatoes  and  beef  scraps,  always 
using  a  little  of  the  egg  food.  After  they  are  two  weeks 
ol  1,  I  keep  cracked  corn  and  wheat  by  them  all  the  time. 

Pigs'  liver  is  one  of  the  best  forms  of  animal  food  for 
cbicks.  It  is  extensively  used  by  Plymouth  county 
poulterers  who  hatch  artificially.  Codfish  has  killed 
chicks. 

The  coops  should  be  often  moved  to  fresh  locations, 
on  dry,  green  grass  plots  if  possible,  and  plenty  of  fresh 


FIG.  105.     WHITE  WONDERS. 

water  given  daily ;  put  old  nails,  or  other  iron,  in  the 
water,  as  iron  is  good  for  their  health.  When  the  chicks 
get  strong  they  may  be  allowed  to  roam  at  will  with  the 
hen.  If  there  is  danger  of  hawks,  a  run  or  yard  cov- 
ered with  a  wire  screen  may  be  necessary.  It  is  also  a 
good  idea  to  make  a  box  out  of  slats  wide  enougli  apart 
to  admit  chicks  of  various  sizes,  and  yet  exclude  hens, 
and  throw  the  feed  for  the  chicks  in  this,  so  that  they 
can  eat  without  being  robbed  by  the  larger  fowls.     The 


208  PEOFITS  m  POULTRT. 

chicks  of  dijBPerent  ages  should  be  kept  at  quite  a  dis- 
tance from  each  other  for  this  reason,  allowing  only 
flocks  of  same  age  to  feed  together.  When  the  chicks 
are  six  weeks  old  they  may  be  removed  to  some  other 
part  of  the  farm,  where  they  will  have  a  fresh  hunting- 
ground  for  insects,  which  will  form  an  important  part 
of  their  food.  They  should  be  placed  in  small,  portable 
houses,  eight  feet  long,  four  feet  wide,  three  feet  high 
in  front  and  two  feet  high  in  rear,  with  tight  floor  and 
roof.  The  sides  of  this  building  should  be  boarded  per- 
pendicularly, leaving  one-inch  space  between  each  board 
to  secure  perfect  yentilation  without  a  draught. 

When  the  chickens  are  removed  to  these  houses  they 
should  be  placed  at  quite  a  distance  from,  and  out  of 
sight  of,  their  former  habitation  ;  if  this  is  not  done, 
they  are  liable  to  go  back  to  their  former  coop.  They 
should  be  moved  at  night,  and  shut  in  the  house  for  a 
day  or  two,  when  they  may  be  let  out  just  at  dusk, 
always  feeding  them  near  their  new  quarters.  After  a 
day  or  two  they  will  be  contented,  and  will  always  be 
found  at  night  in  their  new  home.  If  they  are  placed 
near  some  cornfield  they  will  do  no  injury  to  the  grow- 
ing crop,  and  it  will  serve  as  a  shelter  for  them  from 
the  burning  sun.  As  the  season  grows  later  and  the 
hay  crop  is  gathered,  the  colonies  may  be  scattered  all 
over  the  mowing  fields  to  a  great  advantage  to  the  next 
season's  crop.  The  chickens  will  destroy  all  the  insects, 
and  the  fertilizer  that  they  will  deposit  will  make  the 
fields  look  green. 

FATTENING  AND  MARKETING. 

Old  hens  are  unprofitable,  and  should  be  weeded  out, 
and  autumn  is  the  time  to  do  it  if  they  were  not  sold  in 
the  spring  or  used  for  potpie  during  the  summer.  They 
•will  never  be  heavier  and  fatter  than  they  are  then,  and 
the  feed  they  will  consume  will  be  all  loss.     For  fatten- 


FEEDING  FOE  GEOWTH.  2G9 

mg  fowls,  the  following  arrangement  will  be  found  ef- 
fectiye :  A  long,  low  box  (a  shoe  box,  laid  upon  its 
side,  answers  very  well)  is  lathed  up  and  down  in  the 
front,  leaving  an  opening  all  along  the  front,  a  bar  being 
fitted  across  the  box,  three  inches  above  the  bottom. 
This  bottom  opening  is  to  clean  out  the  box  with  a 
scraper,  once  every  day  ;  after  which  dry  earth  is  thrown 
in.  This  box  will  hold  six  fowls,  and  a  feeding  trough 
and  a  water  can  should  be  fitted  in  front.  A  number  of 
boxes  may  be  tiered  one  over  the  other,  and  when  the 
fowls  have  fed,  the  front  should  be  covered  and  dark- 
ened, by  hanging  bagging  over  it.  This  will  keep  the 
fowls  quiet.  Two  weeks  of  this  treatment  will  fatten 
them.  The  finest  flesh  is  made  by  feeding  corameal 
and  boiled  potatoes,  mixed  with  skimmed  milk,  quite 
thick,  and  four  feeds  a  day  should  be  given.  Fowls  are 
best  slaughtered  and  dressed  as  follows :  A  barrel  is  pro- 
vided, with  a  number  of  nails  driven  in  around  the  open 
edge,  A  number  of  loops  of  twine,  about  six  inches 
long,  are  also  provided.  The  bird  is  fastened  by  noosing 
the  loop  around  the  legs,  and  is  hung  in  the  barrel,  head 
downward.  The  head  is  then  taken  in  the  left  hand, 
and  a  sharp  pointed  knife  is  pushed  through  the  throat, 
close  to  the  vertebra,  and  drawn  forward  so  as  to  cut 
the  throat  clear  through,  by  which  sensation  is  at  once 
arrested,  and  tho  fowl  bleeds  to  death  rapidly  and  pain- 
lessly. Being  confined  in  the  barrel,  the  splashing  from 
the  fluttering  is  avoided,  and  everything  is  done  in  a 
cleanly  and  easy  manner.  Dry  picking  is  preferred  by 
the  raarketmen,  but  the  extra  price  will  hardly  pay  for 
the  trouble  over  the  scalding  of  the  fowls,  and  the  easier 
picking  in  that  way.  To  scald  a  fowl,  take  a  pail  three- 
quarters  full  of  boiling  water,  and  plunge  the  bird  into 
it,  drawing  it  up  and  down  a  few  times.  Keep  the 
water  up  to  the  scalding  heat  by  addJ-Ds:  a  quart  of  boil- 
ing water  occasionally. 


270  PEOFITS  IK  POULTRY. 

Ducks  are  fed  nearly  the  same  as  cliickens,  except 
that  they  need  rather  more  animal  food  as  they  increase 
in  size.  They  should  be  carefully  guarded  from  rain 
for  the  first  fortnight.  They  should  also  be  yarded 
while  young,  for  if  allowed  free  range,  they  greedily 
devour  all  manner  of  insects,  which  tliey  do  not  stop  to 
kill,  and  too  often  pay  the  penalty  with  their  lives. 
Boiled  potatoes  and  vegetables  should  be  fed  freely,  at 
least  once  a  day,  to  young  ducks,  which  should  have 
four  meals  each  day  until  five  weeks  old.  Cracked  corn 
and  refuse  wheat  may  be  kept  by  them,  but  while  fatten- 
ing they  should  have  all  the  soft  food  they  can  eat  at 
least  three  times  a  day.  Ducks  should  be  marketed  at 
nine  or  ten  weeks  old,  as  soon  after  that  the  pin  feathers 
begin  to  grow  and  they  are  off  condition  and  soon  be- 
come poor,  while  it  is  an  immense  job  to  pick  them.  If 
not  marketed  at  the  time  above  mentioned,  they  will 
not  be  in  condition  again  till  after  they  are  four  months 
old.  Pekin  ducks  at  nine  weeks  old,  if  well  fed,  will 
dress  from  eight  to  eleven  pounds  per  pair. 

PACKIKa   AND    SHIPPING. 

In  packing  poultry,  assort  them  carefully,  putting  the 
large  ones,  also  the  small  ones  and  any  old  bulls  or  cocks, 
each  by  themselves,  and  mark  the  number  in  the  pack- 
age. During  Thanksgiving  week,  large  fancy  turkeys, 
weighing  from  twelve  to  fifteen  pounds  each,  generally 
command  the  best  prices  of  the  year.  The  market  is 
then  usually  filled  with  ''fair  to  poor"  stock,  which 
goes  at  low  figures;  but  even  ten-pound  turkeys,  fat  and 
well  dressed,  bring  good  prices,  unless,  as  is  sometimes 
the  case,  warm,  rainy  weather  demoralizes  the  market. 
Make  your  packages  as  uniform,  as  possible.  Nice  boxes 
of  regular  dimensions  are  much  better  than  irregular 
ones.  We  subjoin  a  cut  giving  best  sizes  used  for  tur- 
keys and  chickens,  and  showing  style  of  packing  gener- 


PEEDLN-Q  FOR   GROWTH. 


271 


ally  preferred.  Western  shij^pers  who  send  large  quan- 
tities had  better  adopt  these  packages  and  style  of  pack- 
ing, even  if  at  considerable  trouble  and  expense,  as  it 
will  give  tliem  a  decided  advantage  over  other  shippers 
who  use  old  boxes  of  all  sizes,  ready  to  fall  apart  on 
arrival — because,  when  shipped  as  above  suggested,  it 
insures  quick  sales,  prompt  returns  and  highest  market 
prices  for  quality  of  stock. 

During  cold  weather,  poultry  can  be  shipped  any  day 
in  the  week,  either  by  express  or  freight.     It  should  be 


Turkey 

Boxes 

14x22 

X26 


Chicken 

Boxes 

8x  16 

x22 


FIG.  lOG.  TUUKEYS  PACKED  FOR  MARKET. 

entirely  cold,  but  not  frozen,  before  being  packed.  Boxes 
are  the  best  packages.  Line  them  with  paper  and  pack 
so  closely  that  the  contents  cannot  move,  but  never  use 
straw,  and  never  wrap  dressed  poultry  in  paper.  On  the 
cover,  distinctly  mark  the  kind  and  quality  of  contents 
—the  gross  weight  and  correct  tare  in  plain  figures,  thus: 


20  No.  I                     250 
Turks.                         40 

Choice                      125 

210 

Chicks.                       20 
lo5 

ADORTSS  or  COMMISSION 
MERCHANT. 

ADDRESS  OF  COMMISSION 
MERCHANT. 

Also  the  merchaiit's  name  and  that  of  the  shipper,  unless 
he  IS  known  by  the  number  of  his  stencil.     Stencils  aie 


273 


PEOFITS  lif   POULTRX. 


fumislied  free  for  this  purpose,  when  desired.  "When 
the  correct  tare  of  a  package  is  omitted,  the  entire  con- 
tents have  to  be  removed  to  ascertain  the  weight  of  thn 
poultry,  and  if  frozen,  it  is  often  impossible  to  do  this 
without  tearing  the  package  to  pieces,  and  if  not  frozen 
it  causes  much  extra  work  and  delay,  which  Avill  some- 
times prevent  the  sale,  especially  if  the  customer  is  in  a 
iinrty,  w  is  usually  the  Uase  in  the  busy  pculti;  eea^on. 


.^itfdiiiiK^ 


••mm'lii''i:M' 


m^ 


CHAPTER  XXV. 

FEEDING  FOR  EGGS. 

Anybody  can  get  eggs  in  spring  and  early  summer, 
but  there  is  little  money  in  them  at  the  prices  which 
then  prevail.  The  poultry  keepers  who  make  hens'^pay 
are  those  who  know  how  to  get  eggs  in  autumn  and 
winter. 

A  right  start  is  very  important.  Pullets,  not  old 
hens,  must  be  kept  for  fall  and  winter  laying,  and  pul- 
Ists  which  are  mature  enough  to  begin  laying  before 
cold  weather  begins.  To  get  such  pullets,  the  chicks 
must  be  hatched  in  April,  for  the  large  and  medium 
breeds.  For  the  small  breeds,  like  Leghorns,  May 
hatching  will  answer.  The  pullets  must  be  kept  grow- 
ing right  through  the  summer,  for  if  they  cannot  be 
induced  to  lay  by  November,  good-by  to  any  great  prof- 
its for  the  year.  Cross  breeds  and  grades  will  lay  better 
than  pure  breeds,  unless  the  pure  breeds  have  been  bred 
and  selected  more  for  eggs  and  vigor  than  for  fancy 
points. 

Having  secured  the  early  pullets,  and  having  placed 
them  in  warm,  light,  dry  houses,  thev  m^ust  be  properly 
fed. 

HOW  TO   FEED. 

Feed  in  the  morning  a  warm,  cooked  meal  of  various 
ground  grains,  including  a  good  proportion  of  middlings, 
shorts  or  bran.  Season  it  slightly  with  a  very  little  salt. 
About  twice  a  week  mix  in  a  liberal  dose  of  meat  sc/aps 
of  some  kind,  and  occasionally  season  it  with  cayenne 
pepper.  Vary  the  proportions  of  the  different  feeda 
(273) 


iU 


PBorrrs  iK  poultry. 


daily.  This  will  keep  them  in  good  appetite  and  xnake 
them  anxious  to  see  you  as  soon  as  'tis  time  to  leave 
their  roost.  Give  them  also,  occasionally,  in  the  cooked 
food,  a  quantity  of  bone  meal  or  ground  bone. 

For  the  other  one  or  two  meals  a  day — some  feed  only 
twice,  others  three  times;  young  stock  that  are  confined 
should  have  a  light  feed  at  noon,  the  heavier  feed  being 


FIG.  107.     BROWN  LEGHORNS. 

given  at  night  just  beiore  going  to  roost — give  them 
whole  grain,  making  the  variety  as  great  as  possible,  and 
vary  their  meals  as  much  as  possible.  No  two  meals 
alike  in  a  day  is  a  first-rate  plan.  Only  feed  Indian 
corn,  whole  or  ground,  once  or  twice  a  week,  unless,  to 
fattening  fowls.  It  is  a  poor  egg  food,  but  will  put  on 
fat  Quicker  than  any  other. 


FEEDIiTQ  FOB  EGGS.  275 

There  should  have  been  stored,  in  the  fall,  all  the 
culls  from  the  cabbage  crop,  for  the  use  of  the  fowls. 
When  no  green  stuff  can  be  had  from  their  runs,  and 
when  confined  to  the  house,  hang  a  head  up  in  the  open 
yard  where  it  can  just  be  I'cached  by  jumping  a  little, 
and  see  how  engerly  they  will  go  for  it,  and  how  much 
fun  and  enjoyment  they  will  get  from  it.  Good  clover, 
rowen,  and  in  fact  almost  any  good,  clean,  sweet 
hay  cut  in  short  pieces,  is  good  for  them  and  will  he 
thankfully  received  and  appreciated  and  good  interest 
paid  on  its  cost.  Vegetables,  either  cooked  or  raw,  are 
much  relished  also,  and  serve  in  some  measure  to  supply 
the  place  of  a  green  diet.  Onions  chopped  line  and 
mixed  with  their  food  are  exceedingly  wholesome,  and, 
if  not  a  cure,  are  certainly  a  preventive  of  disease. 
Growing  chickens  are  even  more  anxious  for  green  food 
than  laying  hens.  But  if  the  poulterer  feeds  too  many 
onions  the  eggs  will  taste  of  them  ;  feed  moderately, 
and  if  chopped  up  raw,  nothing  is  better  for  laying  fowls. 
Raw  apples  or  other  cheap  fruit,  chopped  up  fine,  is  rel- 
ished in  winter.  Below  is  the  ration  of  R.  G.  Buffinton, 
a  well-known  and  extremely  successful  producer  of  eggs 
for  market.     He  says  : 

*'Much  depends  upon  the  feed,  especially  for  hens 
that  are  yarded  all  the  time.  It  will  not  do  to  keep  feed 
by  them.  If  we  did,  they  would  be  liable  to  get  sick  or 
get  too  fat.  Then  they  would  not  lay  any  eggs,  and 
instead  of  a  profit  there  would  be  a  loss.  We  cannot 
afford  to  keep  hens  around  half  of  the  time  doing  noth- 
ing.  My  morning  feed  consists  of  corn  meal  and  fine 
feed  in  equal  parts,  ground  beef  scraps,  and  in  the  win. 
ter  boiled  ])otMtoes.  This  is  all  mixed  together  with  hot 
water,  adding  a  little  salt  and  oo;g  food.  This  is  fed  as 
soon  as  the  fowls  can  see  to  eat,  except  in  the  longes/ 
daj'S  in  summer.  This  feed  is  put  in  tronghs  eight  feet 
long,  eight  inches  wide  and  three  inches  high.     The 


1876 


PEOFITS  IN  POULTEY. 


ends  are  put  in  so  the  bottom  of  the  trough  will  be  three 
inches  above  the  ground.  This  same  trough  is  used  for 
the  dry  grain  on  stormy  days,  and  in  all  winter  weather. 
At  other  times  the  grain  is  fed  in  the  yards.  For  dry 
grain  feed,  I  use  equal  parts  of  wliole  corn,  oats  and 
wheat.  This  grain  is  mixed  together  in  a  basket  thai 
holds  three  pecks,  and  I  always  use  a  two-quart  flour 
scoop  to  deal  out  both  Avet  and  dry  feed.  This  mixture 
is  fed  twice  a  day,  in  the  morning  after  breakfast,  and 
at  night.  I  never  feed  in  the  middle  of  the  day  or  dis- 
turb the  hens  in  the  least.  I  want  them  to  spend  all 
the  time  they  want  in  laying  eggs.  I  used  to  feed  at 
^^^=^  noon,  but  found   if 

all  the  hens  were 
called  o2  the  netjt  to 
eat  dinner  the  same 
number  would  not 
go  back  again  that 
day." 

Four  quarts  of  feed 
per  day  for  twenty- 
six  hens  would  be 
about  right.  If  they 
were  large  Brahmas, 
FIG.  108.  HAMBUBGs.  thcy   might    require 

more;  if  Leghorns,  less.  The  proper  way  would  be  to 
give  them  what  they  will  eat  up  readil3\  Wheat  screen- 
ings contain  a  large  quantity  of  foul  seed  ;  some  of  them 
the  hens  will  not  eat,  and  of  course  they  will  take  root 
and  grow.  We  have  known  hens  to  die  from  eating  tlie 
seed  in  screenings.  The  better  way  would  be  to  feed 
good  wheat.  A  good  winter  feed  for  laying  hens  is  equal 
parts  of  corn  meal  and  fine  feed  ;  add  to  this  one-twentieth 
as  much  ground  beef  scraps  and  some  boiled  potatoes, 
mix  with  hot  water  and  food  every  morninir.  Oive  whole 
corn,  oats  and  wheat  in  equal  parts  at  noon  and  night, 


f  EEDINO'  rOR  EGOS.  277 

giving  a  very  light  feed  at  noon  and  all  they  will  eat  at 
night. 

MAKE  THEM  WORK. 

In  no  one  point  do  so  many  fail  as  in  that  of  giving 
the  hens  exercise.  Unless  they  are  kept  scratching  a 
great  part  of  the  time,  they  will  not  lay  as  they  should. 
Upon  this  point  all  are  agreed.  The  usual  plan  is  to 
keep  tlie  floor  covered  witli  leaves,  straw,  cornstalks  or 
hay  several  inches  deep,  and  to  make  the  hens  scratch  it 
over  by  scattering  grain,  and  by  stirring  up  the  litter 
with  a  fork.  The  more  time  spent  making  the  hens 
scratch,  the  more  eggs  they  will  lay,  other  things  being 
equal,  and  the  less  time  they  will  have  for  mischief  and 
learning  bad  habits.  One  man  does  in  this  way  :  *'My 
new  poultry  house  opens  into  the  barnyard,  where  I 
unload  the  manure  that  is  drawn  from  the  city  in  the 
winter.  Every  morning  I  scatter  four  quarts  of  wheat  on 
the  manure  heaps,  and  the  fowls  spend  most  of  the  time 
scratching  for  it.  When  not  so  occupied  they  are  on 
the  nests  laying,  or  are  clucking  contentedly  in  the  hen- 
house. Every  evening  before  the  fowls  go  to  roost  a 
feed  of  corn  is  given  them.  I  get  plenty  of  eggs  and 
the  fowls  are  contented  and  healthy." 

Whenever  the  ground  is  bare  of  snow,  during  the  win- 
ter, give  the  birds  a  chance  to  run.  After  their  first 
meal  in  the  morning,  give  their  feed  on  some  grass  plot, 
or  where  tlie  dead  leaves  are  accumulated,  and  make 
them  scratch  for  it.  They  need  just  such  exercise,  and 
will  be  all  the  healthier  and  hardier  for  it.  When  snow 
covers  the  ground,  keep  them  ccnfined  in  the  house  and 
the  open  shed  connected  with  it.  Eating  snow  and  drink- 
ing snow  water  will  keep  them  poor,  no  matter  how  well 
you  may  feed  them.  Feed  the  whole  grain  in  the  open 
shed,  in  which  you  can  put  leaves  or  cut  hay  or  straw, 
so  that  they  will  have  to  scratch  for  the  grain  or  go  hun- 
gry, which  latter  they  won't  do. 


27S  PEOFiTS  IN  POULTRY. 

Another  successful  egg  raiser  says :  ''Into  the  pens 
(which  are  11x12  feet)  is  put  about  four  bushels  of  fine 
earth,  and  then  dry  forest  leaves  to  the  depth  of  one 
foot  or  more,  over  which  scatter  wliole  corn,  at  the  after- 
noon feeding  time,  and  I  can  assure  you  there  will  be  no 
lack  of  exercise.  During  the  winter  I  keep  fifteen  fowls 
in  each  pen  of  the  above  size,  and  occasionally  add  plas- 
ter and  fresh  leaves  as  they  are  reduced  to  powder,  which 
serve  to  keep  the  fowls  warm  and  dry.  All  droppmgj 
will  be  worked  down  through  the  leaves.  I  have  never 
had  a  diseased  fowl,  feather-puller  or  egg-eater  since  I 
began  using  leaves  in  this  way.  Don't  let  any  fear  of 
filling  your  houses  with  woodmites  deter  you  from  using 
leaves,  when  kerosene  oil  and  Dalmatian  powder  are 
both  cheap  and  effective." 

HEALTHY   FOWLS. 

Thorough  ventilation,  a  comfortable  house,  plenty  of 
exercise  and  yaried  food,  are  the  safeguards  against  dis- 
ease. Colds  must  be  looked  for,  and  treated  as  soon  as 
noticed.  If  this  is  done  promptly  and  thoroughly,  there 
need  be  little  fear  of  roup.  A  warm  place  for  the  ailing 
ones,  soft  feed,  cooked,  of  wheat  middlings  and  bran 
mixed,  ground  oats,  with  small  allowances  of  Indian 
meal,  in  which  a  dose  of  prepared  roup  pills  has  been  dis- 
solved, and  made  smart  with  cayenne  pepper,  is  a  good 
treatment.  If  they  have  a  cough  with  the  cold,  burn 
flowers  of  sulphur  in  their  house  after  they  have  gone  to 
roost,  until  they  are  affected  by  the  gas  so  they  sneeze 
well.  This  has  a  wonderfully  good  effect.  Put  a  small 
bunch  of  shavings  in  an  old  tin  pan,  or  on  a  shovel, 
with  a  handful  of  the  sulphur,  light  the  shavings,  and 
let  it  burn ;  shut  the  house  up  tight  till  they  begin  to 
sneeze,  and  then  take  it  out.  The  quantity  named  is 
sufficient  to  *' sneeze*'  two  or  three  houses  of  fifty  fowls 
each. 


FEEx/xi^G  FOR  EGGS. 


2:9 


The  dust  bath  should  be  provided  at  all  seasons  of  the 
year.  In  winter  a  generous  box  of  dry  dust  by  a  sunny 
window  will  be  sufficient  for  forty  or  fifty  hens  if  its 
supply  of  dust  is  renewed  once  or 
twice.  Add  half  a  pound  each  of 
lime  and  sulphur  to  each  bushel  of 
dust  used  ;  these  greatly  assist  in  kill- 
ing lice.  Fine  sifted  coal  ashes  are 
excellent.  If  wood  ashes  are  used, 
they  should  make  up  but  one-fourtli 
of  the  dust,  as  their  potash  is  to 
strong  when  used  alone.  In  summei' 
wallowing  in  the  dry  earth  is  best. 

SPRING  AND   SUMMER. 

At  these  seasons,  hens  should  be 
fed  twice  a  day.  Give  a  warm  mash 
in  the  morning,  composed  of  all  the 
odds  and  ends  from  the  table,  any- 
thing but  bones,  cut  and  jammed  up 
and    mixed   with    Indian   meal    andFi^i^^^-   «kvei:e  case 

,  .  o  i?        1  1  i.     1      ij!  T  OB^  KOUP,  SHOWING  THE 

shorts  or  fine  feed,  about  half  and^^,„j.„3„i,jscHAKGEiN 
half ;  then  scald  and  give  as  warm  as  passages  (see  p.  318). 
they  will  eat  it.  About  nine  o'clock  give  them  a  pan  of 
milk  which  has  been  soured  and  thickened,  and  a  pail  of 
apples  partly  decayed,  which  they  will  devour  voraciously. 
About  four  or  a  little  after  give  tliem  a  generous  feed  of 
Indian  com  and  wheat,  half  and  half.  Keep  ground 
oyster  shells  by  tliem,  and  mix  scraps  or  meat  cut  up, 
or  grease,  with  their  breakfast,  every  two  or  three  days. 
If  the  chiclis  are  all  right,  the  hens  will  lay  all  winter 
with  til  is  slight  care. 

USEFUL  HINTS. 

To  use  pans  for  feeding,  take  a  common  milk  pan  and 
two  wires — one  two  feet  long  and  the  other  one  foot 
iODg.     Bend  the  long  one  in  the  middle  into  a  loop. 


280  PEOFITS  IK  POULTRY. 

Fasten  the  short  on6  to  it  so  as  to  make  three  ends 
about  ten  inches  long.  Fasten  these  at  equal  distances 
around  the  edge  of  the  pan.  Hang  it  by  a  string  in  the 
henhouse,  so  as  to  have  the  top  edge  six  inches  from  the 
ground.  The  biddies  can  then  reach  and  eat  from  it 
without  being  able  to  get  into  and  soil  the  food. 

The  old  practice  of  feeding  fowls  on  the  ground  should 
be  abandoned.  It  was  formerly  supposed  that  the  more 
sand,  grit  and  dirt  that  was  taken  into  the  crop  with 
the  feed  the  better,  but  the  ground  plan  conduces  to 
disease,  for  there  is  a  constant  accumulation  of  filth,  to 
say  nothing  of  disease  germs,  on  such  places.  Either 
feed  on  a  long  broad  board  or  from  a  trough,  for  fowls 
prefer  cleanliness  to  filth  at  all  times.  It  is  also  waste- 
ful to  throw  food  upon  the  ground,  to  be  trampled  into 

the  mud  on  wet  days, 
there  to  ferment  and 
cause  annoyance  from 
time  to  time,  to  say 
nothing  of  the  strug- 
FiQ.  no.  FEED  TROUGH.  gi^g  aud  combats  that 

are  more  liable  from  the  system. 

Economy  in  feeding  is  a  very  important  chapter  in 
the  hen  diary.  AVhen  fowls  are  fed  all  they  will  eat, 
and  food  is  left  standing  by  them,  it  must  be  protected 
against  waste.  Arrange  a  box,  opening  at  the  top  by  a 
lid,  and  slats  on  two  sides,  running  up  and  down.  Put 
feed  inside,  so  the  fowls  can  get  their  heads  in,  but  not 
their  feet ;  or  make  a  box-shaped  coop,  with  slats  run- 
ning up  and  down,  open  at  the  bottom,  tight  at  the  top. 
Place  this  over  the  feed  dish. 

A  simple  and  efficient  feeding  trough  may  be  made  by 
tacking  a  piece  of  tin  about  three  and  one-half  inches 
wide  along  the  edge  of  a  half-inch  board,  so  that  the  tin 
projects  about  an  inch  and  a  half  on  either  side  of  the 
board,  bending  the  tin  so  as  to  form  a  shallow  trough. 


FEEDING    FOR  EGGS, 


?-81 


and  fastening  the  board  to  blocks  which  raise  it  from 
one  to  two  inches  from  the  floor  (see  Fig.  110).  The 
trough  may  be  from  one  to  three  feet  long.  It  is  within 
easy  reach  of  the  chickens,  and  so  narrow  that  they  can- 
not stand  upon  the  edges.  Food  placed  in  such  feeding 
troughs  can  be  kept  clean  until  wholly  consumed. 

Drinking  vessels  protect  in  the  same  way.  We  con- 
sider galvanized  iron  dishes  the  best.  You  can  get 
them  made,  of  any  size  or  shape.  They  are  not  to  ba 
broken,  will  not  rust,  and  can  be  cleansed  with  hoi 
water,  and  will  last  for  years.  They  should  be  kept  m 
a  shady,  dry  place, 
rinsed  out  every 
day,  and  scalded  out 
every  week.  A  com- 
mon water  pail  can 
also  be  utilized. 

Saw  out  two  staves 
even  with  the  top 
hoop  on  opposite 
sides  of  the  pail, 
leaving  a  stave  be- 
tween those  cut  out; 
cut    a    notch     one  fig.  hi.  dkinkixg  fountain. 

inch  deep  and  one  or  two  inches  wide  on  opposite  staves. 
Make  a  cover  and  nail  on  a  cleat  long  enough  to  project 
by  at  each  end  about  one  inch  ;  then  fasten  another  cleat 
to  the  first,  just  long  enough  to  fit  into  the  top  of  the 
pail,  and  fasten  a  strap  to  the  other  side  of  the  cover 
for  a  handle.  When  the  cover  is  on  and  the  cleats  are 
in  place,  the  hens  cannot  knock  it  off. 

The  drinking  dish  should,  in  any  case,  be  arranged  to 
promote  cleanliness.  A  good  plan  is  to  raise  it  and  en- 
close it  in  a  frame  of  laths.  Take  a  long,  narrow  dish, 
something  like  a  tin  bread  tray,  on  a  low  shelf  a  few 
inches  from  the  floor,  and  iiinge  the  cover  to  one  side  of 


283  PROFITS  I2T   POULTHY, 

the  poultry  house,  so  that  it  can  be  tipped  up  in  front 
for  the  removal  of  the  dish  or  for  filling  it  with  water 
(see  Fig.  111).  Whatever  device  is  used,  it  must  be 
easily  cleaned  and  of  free  access  to  the  fowls  at  all  times. 

Cleanliness  in  all  pertaining  to  the  food  and  feeding 
is  essential.  Punctuality  in  feeding  is  a  matter  the 
French  esteem  of  great  importance,  and  it  is  being  more 
and  more  regarded  in  the  same  light  in  this  country. 
Hens  are  early  risers,  also,  and  do  not  like  standing 
around  on  one  foot  waiting  for  their  breakfast.  The 
morning  meal,  with  them,  is  the  most  important  one  of 
the  day. 

In  feeding  grain  to  laying  fowls,  if  the  flock  is  a  large 
one,  great  care  must  be  taken  that  the  grain  is  scattered, 
so  that  the  weaker  fowls  are  not  jostled  aside  by  the 
stronger  ones.  Our  rule,  in  feeding  all  stock,  is  to  see 
that  the  weakest  ones  have  abundant  room.  While  we 
soon  can  detect  the  unthrift  of  large  animals  when  thus 
crowded  away  from  their  just  share,  we  cannot  so  easily 
individualize  the  eg^  lecord  of  each  hen  in  a  large  flock, 
yet  we  must  charge  the  minor  members  of  the  household, 
when  entrusted  with  feeding,  to  see  that  the  least  ag- 
gressive hens  have  room  enough  to  get  their  due  share, 

COMMOiq-  MISTAKESo 

In  looking  over  the  average  poultry  house  iri  winter, 
the  most  common  defects  are  as  follows :  Bare,  damp 
floor,  upon  which  the  fowls  stand  and  niope,  and  some- 
times get  rheumatism ;  broken  windows,  l^rting  cold  air 
blow  upon  the  roosts  or  upon  tho  fowls  in  daytime. 
Both  the  above  will  check  lajing,  and  are  common  causes 
of  roup.  Damp  dropping?  Icit  for  weeks  to  heap  up 
under  the  roosts;  lack  ci'  a  supply  of  water,  obliging 
the  hens  to  eat  snow,  ti^va  stopping  the  eggs ;  lack  of 
plenty  of  good,  sharp  frnr.  which  alone  is  a  suflBcienf 
cause  of  failure ;  iwcki  ox  iresh  meat  and  cut  bone  fed 


FEEDING    FOIl  EGGS. 


283 


twice  a  sveek;  overfeeding,  overcrowding,  and  no 
inducement  to  scratch  for  a  living.  These  arc  the 
most  common  and  important  mistakes,  and  those  who 
wonder  why  their  hens  do  not  lay,  will  do  well  to  go 
over  the  list. 

See  that  your  house  is  tight,  so  that  on  cold  windy 
nights  the  fowls  will  not  suffer  any  more  than  can  be 
helped.  A  good  plan  is  to  keep  a  barrel  in  the  building, 
and  the  coldest  nights  put  in  the  birds  that  are  liable 
to  have  their  combs  freeze,  and  cover  the  barrel.  Above 
all,  do  not  crowd  the  fowls.  During  the  long  winter 
months,  when  they 
cannot  exercise  out  of 
doors,  they  will  need 
at  least  seven  or  eight 
feet  square  per  fowl. 
Scatter  some  hay 
around  and  throw  the 
grain  into  it.  This 
will  make  them  exer- 
cise and  will  be  what 
they  need,  and  the 
eggs  will  hatch  better 
in  the  spring.  Avoid 
feeding  stimulants  to 
fowls  you  are  going  to  breed  from,  and  do  not  give  them 
any  more  food  than  they  will  eat  up  clean.  The  rest 
is  yery  apt  to  be  left  and  become  filthy.  Another  thing 
is,  pure,  fresh  water;  do  not  fail  in  this.  You  may 
think  snow  will  answer,  but  it  is  not  good  for  poultry 
and  will  make  them  poor.  Warm  the  water  on  cold 
days,  and  put  a  spoonful  of  red  pepper  in  it.  Fowls  are 
always  thirsty,  and  a  great  deal  of  roup  is  brought  on  by 
allowing  them  to  drink  impure  water.  Kindness  is 
never  thrown  away  in  ponltry.  Show  us  a  person  who 
studies  their  wants  and  loves  to  care  for  them,  and  we 
warrant  he  will  be  successful. 


FIG.  112.      RHODE  ISLAND  REDS. 


284  PROFITS  IK  POULTRY. 

Some  growers  keep,  for  laying,  hens  without  a  male. 
Under  such  conditions,  the  hens  will  lay  an  equal  oi 
greater  Tiumber  of  eggs,  and  the  eggs  are  claimed  to 
keep  better  than  those  which  have  been  fertilized.  Ac- 
cording to  experiments  at  the  New  York  station,  eggs 
were  produced  at  about  thirty  per  cent  less  cost  where 
no  cockerel  was  kept.  The  only  objection  to  the  plan  is 
the  annoyance  occasioned  by  the  uneasy  and  peculiar 
behavior  of  the  hens.  When  eggs  are  wanted  for  hatch- 
ing, the  cockerel  may  be  added  about  four  weeks  before 
beginning  to  save  the  eggs. 

ABOUT  CERTAIN"  FOODS. 

Old  cheese  can  sometimes  be  had  for  a  very  low  price, 
and  such  has  been  found  to  be  a  very  good  egg  producer. 

Ground  oyster  shells,  fine  sea  shells,  refuse  plaster 
from  houses,  a  little  slaked  lime,  etc.,  should  be  sup- 
plied to  provide  the  lime  necessary  to  form  egg  shells. 
Good,  clean  gravel,  to  aid  the  digestion,  should  be 
provided. 

Pork  is  not  good  to  feed  to  poultry,  and  if  used  must 
first  be  thoroughly  cooked.  It  is  sometimes  recom- 
mended in  disease. 

Sunflower  seed,  especially  the  large  Russian  variety, 
is  fine  for  poultry. 

Clear  rye  bran  will  swell  and  cake  in  the  crop,  so 
don't  feed  it  whole.  Kye  should  not  be  fed  too  freely 
to  fowls,  as  it  is  very  loosening  to  the  bowels ;  it  is 
the  least  desirable  of  any  of  the  various  grains  for  the 
production  of  eggs,  and  if  fed  at  all,  it  should  be  used 
sparingly. 

Cabbage  for  poultry  feed  may  be  hung  up  in  the  poul- 
try house,  head  down,  and  high  enough  from  the  floor 
so  that  the  birds  can  pick  at  it  and  yet  not  soil  it. 

Animals  which  die  on  the  farm,  if  the  disease  is  not 
infectious,  may  be  fed  to  poultry. 


FEEDING    FOR  EGGS.  285 

Fish  food  is  liable  to  cause  bowel  trouble,  and  should 
be  fed  only  in  small  quantities. 

Bone  meal  is  excellent  for  layers.  One  pound  of  bone 
meal  per  day  is  about  right  for  fifty  hens. 

Lawn  clippings  are  good  green  food  for  poultry  con- 
fined in  summer,  and  good  also  as  dry  fodder  in  winter. 

Scraps  of  all  kinds  should  be  fed  daily  about  the  mid- 
dle of  the  day,  when  least  liable  to  freeze.  Bits  of  meat, 
Boup  bones,  apple  parings,  cabbage  leaves,  celery  tops 
and  small  onions,  or  almost  any  refuse  from  the  cook, 
should  be  fed  in  a  roomy  box,  where  the  fowls  can  kick 
it  over  with  pleasure.  Pulverized  clam  shells,  raw  oi 
burned  bones,  with  gravel,  should  always  be  accessible. 
The  cracked  bone  can  be  purchased  by  the  pound  from 
many  of  the  fertilizer  companies,  also  the  oyster  shells, 
but  nothing  seems  to  suit  the  fastidious  taste  of  some  hens 
so  well  as  the  clam  shells.  A  shallow  box  is  a  conven- 
ient receptacle  for  this  food.  The  lights  (hangri)  of  beef 
make  excellent  meat  if  boiled  till  very  tender  and  chopped 
moderately  fine.  They  are  too  tough  if  fed  raw,  and 
would  only  be  wasted ;  they  may  be  obtained  from  the 
butcher  for  very  little  cost,  and  will  help  much  to  fill 
the  egg  basket.  Tallow  scraps  or  lard  scraps  are  good, 
and  can  sometimes  be  purchased  from  a  distant  market, 
but  there  is  some  danger  that  the  tallow  was  allowed  to 
become  tainted  before  trying,  in  which  case  the  scrap 
might  induce  disease. 

Dried  blood  is  fed  by  some  poultry  men,  but  is  men- 
tioned with  hesitation,  because  cases  have  been  known 
of  disease  apparently  caused  by  the  hens  eating  the 
blood,  which  may  have  come  from  diseased  animals. 

AMOUNT  NEKDED. 

Experiments  at  the  New  York  station  resulted  in 
the  following  statement  of  the  amount  of  food  consumed 
per  daj  iu  winter  for  each  fowl : 


PEOFITS  IN  POULTRY. 


Corn. 

Raw 
apples. 

Ground   .      Total       ^^       ,  ,      , 
oats.      1      prain.       ^otai  looa 

Larger  breeds... 
Smaller  breeds.. 

oz. 
3.06 
1.48 

oz. 
2.32 
1.57 

oz. 

l.-'7 

.47 

oz. 
4.;i3 
1.95 

oz. 
6.65 
3.52 

Those  who  wish  to  go  below  the  surface,  in  the  science 
of  poultry  feeding,  should  study  the  composition  of 
foods.  Following  is  the  Lawes  and  Gilbert  table,  which 
shows  the  make-up  of  the  common  foods  : 


There  is  in  every 
100  lbs.  of 


Beans  and  peas 

Oatmeal 

Middling  thirds   or  fine 

shorts 

Oats 

"Wheat 

Buckwheat 

Barley 

Indian  corn 

Hempseed 

Rice 

Potatoes 

Milk 


lbs. 
25 
18 

18 
15 
12 
12 
11 
11 
10 
7 


C  S3 


Fat  oi 


lbs. 
2 
6 

6 
6 
3 
6 
2 
8 
21 


Starch 

~~lb^ 

48 
63 

53 
47 
70 
58 
60 
65 
45 
80 
51 


rt  -  r 


s  i  = 


lbs. 
2 
2 

5 

2 
<) 

n 


lbs. 


lbs. 
15 
9 

14 

10 
12 
Hi 
11 
10 
8 
13 


OTHER  POULTRY  FOODS.— (Hatch  Station.) 
[Lbs.  in  100.] 


Grotind  clover 

Wheat  bran 

A.ninial  meal 

Cut  bone 

New  process  linseed  meal 

Buffalo  gluten  meal 

Chicago  gluten  meal 

Wlieat  middlings 

Wliole  wlieat 

Wliole  oats 

Soja  bean  meal 


1 

tJD^' 

~'^ 

pi 

=  = 

n 

in 

V  ci 

§ 

11 

« 

9.53 

7.43 

27.80 

1.93 

13.65 

9.56 

5.27 

8.85 

5.37 

17  69 

5.08 

28.63 

16.18 

40.03 

29.67 

24.06 

26.13 

20.19 

9.35 

4.48 

C.58 

6.39 

38.06 

7.14 

.84 

7.07 

12.67 

23.31 

8.10 

.83 

3.34 

5.57 

36.61 

10.93 

4.03 

6.95 

5..30 

17.28 

10.60 

1.69 

2.17 

1.93 

13.19 

10.06 

2.77 

8.71 

4.87 

14..')3 

9.24 

5.02 

3.87 

16.25 

34.75    1 

53.26 
10.08 

35.14 
48.97 
45.65 
55.51 
70.42 
59.06 
30.87 


FEEDING  FOR  EGGS. 


28: 


In  general,  whatever  concentrated  food  is  good  for 
making  milk  will  also  produce  eggs.  The  following 
analysis  shows  the  general  similarity  of  the  analysis  ol 
milk  and  of  eggs,  casein  being  equivalent  to  albumen : 


'analysis  of  Milk. 


\Vaier 

Casein 

Milk  Int.... 
Mine  suyar. 

Ash 

T< 


lal 


C«)W's 
mill^. 


8G.3 
4.1 
3.7 
5.1 

0.8 
100.0 


Skim 
milk. 


89.0 
4.3 
04 
5.5 
0.8 


100.0 


ANALYSIS   OF   HKNS'   EGGS. 


White. 


Water 

Albumen 

Fat 

Membrune.s,  etc.. 
Mineriil 


Total. 


1-2.0 
2.0 

1.2 


100.0 


Y«.lk. 

Mixed. 

51.5 

15.0 

30.0 

•i.l 

1  4 

71.7 

14.0 

11.0 

20 

1.3 

1IK).0 

1(K).0 

Albumen  and  albuminoids  are  the  aetual  flesh  and  eu}.'-formets 
stanh  and  fat  are  he.'.t-pro.lueers  and  foree-yivers;  husk  is  eluetly 
wasie  matter;  ash,  or  mineral  matter,  contains  phosyibate,  etc.,  nee- 
essaiv  for  bone-making,  feather-formintr,  etc.:  in  milk  the  albumen  is 
usually  known  as  casein,  this  casein  being  the  chief  ingredient  in 
milk  for  cheese-forming. 

THItEE  MONTHS'  RECORD  OF  EGGS  LAID  BY  DIFFERENT  BREEDS. 


BREEDS 


Brown  Leghorn 

Minorca 

Houdan  

Silver  Spangled  Hamburg 

I.Hngshan 

Light  Brahma 

I'artridge  Cochin 

Buff  Cochin 

BarnMl  Plymoutli  Rock... 

♦Houdaii-Slinorca 

Bronze  Turkey 


*-4 

—  .J 

,"cS 

o  - 

C  "^ 

''  1/ 

5^.3 

i5 

1 

72 

3 

127 

4:{ 

1 

24 

'.'4 

1 

37 

,'  7 

3 

147 

49 

2 

IIG 

58 

1 

2 

9-2 

46 

1 

46 

46 

1 

45 

45 

1 

27 

27 

Remarks. 


F2uropean  origin. 


Asiatic  origin. 


American  origin. 


*A  cross  of  Houdan  and  Minorca,  by  the  station. 

The  trial  was  made  at  Louisiana  station,  and  the  ex- 
perimenter's comment  is  as  follows:  The  Brown  Leg- 
horns gave  the  best  record  for  three  successive  trials. 
They  are  followed  by  Light  Brahma  and  Langshan  and 
Plymouth  Rock,  Buff  Cochin  and  Minorca.  The  Euro- 
peans are  the  best  spring  and  summer  layers,  but  non- 
Bitters.  The  Asiatics  are  winter  and  early  spring  layers, 
good  mothers  and  brooders,  and  excellent  for  table  pur- 
poses. Indeed,  the  Langshan  is  one  of  the  best  all- 
round  fowls  known,  and  close  to  them  are  the  Plymouth 
Rocks,  AVvandottes  and  Light  Brahmas.  However,  it  is 
hard  to  decide  the  merits  of  a  fowl  confined  to  close 
pens,  and  fed  only  vegetable  foods  raised  upon  the  farm. 


CHAPTER   XXVI. 
TURKEYS  ON  THE  FARM. 

Not  every  one  can  engage  in  the  turkey  business  as  an 
occupation  or  means  of  livelihood,  because  so  much  is 
dependent  upon  surroundings.  All  farmers  are  not  so 
situated  that  they  can  raise  turkeys  without  incommod- 
ing their  neighbors.  The  laws  of  trespass  are  rigid  in 
most  States,  and  any  neighbor  who  objects  to  your  birds 
roaming  over  his  fields  can  make  you  trouble,  if  he  be  so 
disposed.  Turkeys  must  have  range,  and  if  your  own 
fields  are  not  wide  enough  to  allow  them  that  necessary 
element  of  success,  either  be  sure  of  your  neighbors' 
good  nature,  or  do  not  embark  in  the  business  at  all. 
Many  turkey-growers  believe  that  turkeys  have  a  perver- 
sity of  disposition,  which  impels  them  to  leave  their  own 
premises,  where  there  is  plenty  of  room,  grain  and  grass- 
hoppers, and  trespass  on  some  neighbor's  land,  to  get 
less  food. 

A  few  turkeys  can  be  grown  on  a  small  farm ;  but 
there  are  plenty  of  abandoned  farms  in  New  England, 
which  can  be  bought  for  the  price  of  the  buildings  alone, 
large  enough  to  grow  large  flocks.  The  convenience  to 
large  markets  enhances  the  profits.  In  the  Western  and 
Southern  States  still  greater  numbers  may  be  kept,  owing 
to  wider  ranges  and  cheapness  of  grain.  Common  fowls, 
with  proper  care,  can  be  kept  with  profit  in  any  city  or 
village  lot,  but  centuries  of  domestication  have  not 
changed  the  turkeys'  natural  love  for  a  necessity  of  free 
range.  They  can  be  made  tame  by  gentleness;  they 
learn  to  be  familiar  with  those  who  care  for  them,  and 
can  be  taught  to  come  home  every  night;  but,  as  soon 
(288) 


lUBKETS  02!l   IHE  JAKM, 


289 


290  PfiOFITS  IX  POVLTRY. 

as  they  haTe  left  the  stage  of  '*  infancy,"  as  shown  hj 
''shooting  the  red,"  their  propensity  to  wander  in  search 
of  their  food  asserts  itself,  and  they  must  have  that  priv- 
ilege or  they  will  sicken  and  die.  This  is  a  fortunate 
trait,  for  two  reasons.  First,  it  makes  the  birils'  flesh 
better  food  for  man:  second,  it  limits  the  business  to 
fewer  persons,  who  get  paying  prices  for  their  labor.  II 
turkeys  could  be  raised  at  a  profit  in  confinement,  their 
flesh  would  not  be  so  wholesome,  and  so  many  people 
would  go  into  the  business  that  the  price  would  come 
down  to  a  non-paying  point.  Turkey  miture  itself  ef- 
fectually prevents  all  danger  of  overdoing  the  business. 

Turkeys  are  not  hard  to  raise  after  you  know  how. 
For  the  first  few  weeks  of  their  lives  they  require  moi-e 
care  than  any  other  domesticated  bird,  but  after  they 
are  fully  feathered  and  have  *' thrown  the  red,"  they 
require  less  care  than  any  other  fowl.  It  requires  but 
little  capital.  Houses,  except  in  the  extreme  North, 
and  turkey  sheds  in  other  sections,  are  not  needed. 
Turkeys  must  be  raised  on  farms,  and  farmers  raise 
much  of  the  grain  they  need.  One  tom  and  three  to 
five  hen  turkeys  are  enough  to  begin  with.  When  you 
can  raise  all,  or  nearly  all,  of  their  progeny,  then  it  will 
be  time  to  think  of  enlarging  your  business.  From  a 
flock  of  six  you  ought  to  raise  seventy-five  to  one  hun- 
dred turkeys. 

Turkey  raising  is  an  excellent  business  for  women. 
Many  a  farmer's  wife,  whose  husband  does  not  care  to 
**bother  with  poultry,"  can  earn  from  fifty  to  thrc?  hrn- 
dred  dollars  a  year,  according  to  the  size  of  tlie  flock, 
the  range  and  the  market,  without  seriously  impeding 
the  other  necessary  work  which  falls  to  the  lot  of  farm- 
ers' wives. 

Ehode  Island  Experiment  Station:  *'To  the  fore- 
going it  should  be  said,  that  we  have  found  the  largest 
and  most  thrifty  looking  turkeys  on  rather  light  land, 


TURKEYS  ON  THE  FARM.  291 

and  where  new  blood  is  frequently  iutroducecl.  If  a 
flock  becomes  diseased,  the  land  wliich  they  wander  over 
may  become  contaminated,  and  affect  other  flocks  which 
occupy  the  same  ground,  hence  it  is  sometimes  necessary 
to  change  tlie  land  on  whicli  they  run,  from  one  year  to 
another.  If  turkeys  are  kept  where  they  may  drink 
from  stagnant  pools  in  barnyards,  pigpens  or  privy 
vaults,  sudden  and  fatal  attacks  of  bowel  trouble  must 
be  expected.  A  running  stream  is  of  great  value  on  a 
turkey  farm." 

BKEED  AXD   CARE. 

In  reserving  or  selecting  parent  stock  from  which  to 
raise  turkeys  for  the  market,  do  not  overlook  a  most 
important  matter,  the  age  of  the  parents.  Ten-  or 
twelve-months-old  turkej^s  are  not  sufficiently  mature 
to  produce  the  strongest  progeny.  Old  tnrkeys  lay 
larger  eggs,  and  the  young  are  larger  and  stronger  when 
hatched.  If  necessity  forces  you  to  breed  from  stock  of 
your  own  raising,  keep  the  hens  three,  four,  five  or  six 
years,  if  necessary.  No  judicious  farmer  will  kill  off  his 
good  heifers  after  they  have  dropped  their  first  calves. 
He  knows  the  progeny  will  become  better  and  better, 
until  age  enfeebles  the  parent.  So  with  turkeys.  The 
same  breeding  stock  may  be  kept,  after  they  have  proved 
their  value,  for  some  time.  When  you  wish  to  replenish 
or  renew  the  parent  stock,  select  the  best  of  your  young 
hens  and  get  a  first-class  tom  not  related  to  them  ;  then 
you  have  yonr  new  stock  to  take  the  place  of  the  others, 
whenever  it  may  be  deemed  proper  to  dispose  of  tb& 
old  ones. 

The  Bronze  turkeys  are  at  present  the  favorites  with 
the  majority  of  those  who  grow  turkeys  for  the  market. 
Size  and  hardiness  are  the  important  factors  which  cause 
this  favoritism.  Sometimes  private  customers  prefer 
white-  or  yellow-skinned  ones,  just  as  they  prefer  yellow* 


)59^  PBOriTS  IX  POULTET, 

legged  chickens.  Boston  has  made  the  present  taste  in 
New  England,  which  decidedly  prefers  yellow-legged 
chickens,  and  though  the  preference  is  not  emphatic  for 
the  skin  of  White  Hollands,  yet,  doubtless,  it  is  because 
it  is  difficult  to  obtain  them.  The  compiler  of  this  book 
has  sold  yellow-legged  and  yellow-skinned  poultry  at 
fifty  per  cent  advance  on  the  price  of  dark-legged  chick 
ens.  It  may  be  a  fancy,  but  if  you  get  your  money, 
what  matters  it  ?  By  persisting  in  raising  white  turkeys 
for  the  New  England  market  for  a  series  of  years,  a  de- 
mand may  be  made  for  them.  Outside  of  New  England, 
unless  we  may  except  the  Philadelphia  market,  the  color 
of  the  skin  and  legs  of  a  fowl  or  turkey  receives  but 
little  consideration. 

By  "common"  turkeys  is  meant  mongrels, — all  sorts 
of  breeds  mixed.  Too  many  farmers  have  such  flocks. 
Get  a  first-rate  male  of  the  variety  you  want  and  mate 
him  with  your  hens.  From  their  progeny  select  the 
best  females,  and  mate  them  with  a  fine  male  of  the  same 
breed,  but  not  related  to  their  sire.  Pursue  this  course, 
''grading  up,"  for  two  or  three  years,  and  you  will  have 
as  good  a  flock  as  jou  need  for  market  purposes. 

GETTING   READY. 

Much  depends  upon  the  care  of  breeding  stock,  tuiv 
keys  being  quite  liable  to  disease  when  kept  in  confine- 
ment. The  floor  should  be  covered  with  litter,  which 
should  be  renewed  when  badly  soiled.  Make  them 
Bcratch  for  their  grain  in  the  litter.  Dryness,  cleanli. 
ness  and  a  variety  of  food  are  important.  Feed  some 
meat.  Furnish  plenty  of  grit.  Overfed  turkeys  will 
get  too  fat.  Feed  the  old  turkey  hens  clover  and  less 
starchy  food  in  the  latter  part  of  winter,  and  they  will 
give  better  satisfaction.  Throw  them  some  grain  at 
noon.  Then  just  before  sundown,  give  them  all  the  hot 
whole  grain  they  can  eat.  Let  them  out  as  early  as  pos- 
Bible  in  the  spring. 


TtTKKEYS  OK  IHE  ^ARk.  293 

When  the  laying  season  approaches,  the  turkeys  must  be 
watched.  One  man,  who  has  great  success  with  turkeys, 
encloses  a  large  space  by  a  high  fence  of  wire  netting,  to 
prevent  the  turkeys  laying  and  sitting  in  the  woods  and 
fields.  Nests  are  provided  within  the  enclosure.  Dur- 
ing the  laying  season,  the  hen  turkeys  are  driven  within 
the  enclosure  to  roost,  and  confined  during  the  forenoon 
each  day,  until  all  have  selected  nests.  When  hatching, 
they  and  their  young  are  more  readily  cared  for  and 
controlled.  Ilumor  the  turkey's  love  for  secrecy,  if  you 
prefer  to  have  her  lay  out  of  doors,  by  setting  laying 
coops  for  her  in  secluded  places  not  far  from  your  house 
and  barn.  Barrels,  or  '^A"  coops,  with  dried  leaves  or 
litter  in  them,  will  do.  If  she  steals  her  nest  in  some 
bushes  not  far  from  the  liouse,  leave  lier  alone,  but 
remove  the  eggs  daily,  leaving  a  nest  egg  in  the  nest. 
When  she  has  layed  her  litter  she  will  rest  awhile,  and 
then  lay  another  litter,  wiien  she  should  be  allowed  to 
sit.  The  eggs  should  be  taken  into  the  house  and  kept 
in  a  cool  (not  cold)  place,  packed  in  wheat  bran,  small 
end  downward. 

Turkey  eggs  require  twenty-eight  days  for  incubation. 
Coincide  with  the  hen  turkey's  desire  for  secrecy,  and 
let  her  sit  in  places  hidden  from  the  sight  of  men  and 
dogs.  Bottomless  boxes  that  will  shed  rain,  old  barrels 
with  two  or  three  staves  knocked  out,  *^\"  coops,  meas- 
uring not  less  than  three  feet  square  at  the  base,  placed 
in  retired  situations  not  far  from  the  house,  are  all  that 
are  necessary  for  hatching  purposes.  If  the  turkeys 
were  taught  to  lay  in  them,  all  the  better.  The  nest 
should  be  upon  the  ground,  and  made  of  forest  leaves  or 
chopped  hay.  Tlie  turkey's  first  litter  may  be  taken 
away  and  set  under  common  hens. 

Mr.  Samuel  Cushman  says,  from  his  own  experience, 
that  turkeys  can  be  made  to  sit  whenever  required.  A 
young  turkey  hen  that  never  laid  an  egg  was  shut  on  a 


PEOFITS  m  POULTRY. 


nest  of  china  eggs,  and  there  was  no  trouble  in  getting 
her  to  settle  down.  The  first  two  times  she  was  put  off 
to  feed,  she  was  caught  and  placed  on  the  nest  and  shut 
in,  but  after  that  the  nest  was  left  uncovered  and  she 
came  off  whenever  she  chose.     We  never  found  her  off 


wo.  114.     BUFF  TURKEY  COCK. 

the  nest.  The  shed  in  which  she  was  set  had  a  slat 
front,  BO  she  was  confined  and  could  not  go  out  of  sight 
of  the  nest  or  get  away.  Tliis  turkey  was  not  a  tame 
one,  by  any  moans.  We  can  control  our  turkeys  better 
if  set  within  a  b^'sco  building  or  enclosure.     Turkeys  can 


TURKEYS  02T  THE  FAEM,  2d'i} 

be  used  to  hatch  the  eggs  of  hens,  ducks  and  geese,  aud 
the  raiser  who  does  not  liave  an  artificial  hatcher  will 
not  have  to  delay  operations  until  hens  get  ready  to  sit, 
or  until  he  can  secure  the  desired  number. 

REARING  THE  TURKEY  CHICKS. 

The  turkey  cliicks  having  been  hatched,  they  will 
require  the  breeder's  utmost  and  constant  attention  for 
the  first  eight  or  ten  weeks,  for  on  the  management  of 
the  chicks  depends  the  success  or  failure  of  turkey  rear- 
ing. Turkeys,  wlien  chicks,  being  exceeding  delicate 
(the  most  delicate  of  any  domesticated  poultry),  and 
liable  to  be  not  only  decimated,  but  entire  broods  exter- 
minated by  a  sudden  cold  wind  or  a  slight  shower,  and 
requirmg,  as  they  do,  feeding  every  two  hours,  or  six 
times  a  day,  it  is  advisable  for  those  who  are  unable  to 
spare  the  time  to  give  the  necessary  attention,  not  to 
attempt  breeding  turkeys,  for  they  will  only  meet  with 
severe  losses  and  disappointment. 

The  chicks,  having  broken  the  shells  by  themselves, 
without  any  fussy  interference  by  the  owner,  may  be  left 
to  themselves  for  twenty-four  hours,  though  the  sheila 
maybe  removed  and  something  placed  in  front  of  the 
nest,  if  it  be  made  in  a  box,  to  prevent  any  of  the  chicks 
falling  out  and  getting  cold.  The  chicks  having,  just 
previously  to  emerging  from  the  shell,  drawn  into  their 
body  the  yolk,  they  are  sufficiently  sustained  for  twenty 
or  twenty-four  hours  or  so,  and  require  no  feeding  until 
the  following  day.  If  the  day  be  warm  and  fine,  they 
may  be  placed  outdoors,  in  a  dry  situation ;  if  cold  and 
damp,  or  windy,  they  are  better  kept  under  cover, 
though  not  in  a  close  atmosphere,  but  where  there  is 
plenty  of  ventilation,  a  large  open  shed  protected  from 
the  wind  being  the  best.  A  warm  bed  having  been  pro- 
vided, made  of  chaff,  dry  sawdust  or  dry  horse  drop- 
pings, all  over  a  bed  of  dry  sand  and  coal  ashes,  to  pre- 


296  PEOFITS  IN   POULTllY. 

rent  damp  ariging,  place  the  coop,  wliich  should  be  pre- 
viously lime-washed,  over  it,  facing  south,  and  the 
mother  and  chicks  inside.  Tho  poults  hatched  under 
common  hens  should  be  given  the  mother  turkey  in  the 
night.  Some  breeders  prefer  bottoms  to  the  coops,  but 
unless  the  ground  be  very  damp,  that  is  not  necessary. 
If  you  dusted  the  mother  with  insect  powder  two  days 
before  hatching,  there  will  be  no  lice  to  annoy  them. 

On  tlie  second  day  the  clucks  may  receive  their  first 
meal.  On  one  point  all  turkey  growers  agree;  no 
"sloppy"  food  must  be  given  the  young  birds.  In  a 
natural  state,  turkey  chicks  feed  largely  upon  flies,  spi- 
ders, grasshoppers,  grubs,  snails,  slugs,  worms,  ant  eggs, 
etc.,  and  if  watched  on  a  bright  day  will  be  seen  to  be 
constantly  chasing  flies,  etc.,  about  the  meadows  anc 
woods.  Berries,  seeds,  etc.,  make  the  variation.  The 
first  meal  should  be  hard-boiled  eggs  (boiled  twenty 
minutes),  and  stale  wheat  bread  dipped  in  hot  milk,  the 
milk  squeezed  out,  and  both  crumbled  fine  and  seasoned 
with  black  pepper.  This  feed  may  be  continued  for  two 
or  three  weeks,  with  now  and  then  a  variation  to  thick 
clabbered  milk,  or  Dutch  cheese  in  place  of  the  egg. 
Let  it  be  known  that  the  egg  is  a  substitute  for  insects, 
which  the  young  turkey  has  in  its  wild  state;  so,  as 
opportunities  open  for  the  chicks  to  get  insects,  the  egg 
should  be  omitted.  Dry  meal  must  not  be  given  them, 
nor  Avet  meal  insufficiently  swelled.  If  the  meal  swells 
in  their  crops,  death  is  almost  certain.  The  best  way  to 
feed  Indian  meal  is  in  the  form  of  corn  bread  or  ** Johnny* 
cake."  After  the  young  birds  are  three  weeks  old,  omit 
the  eggs  and  give  meat  scraps  and  ground  bone.  Clean 
water  or  milk  must  be  before  them  all  the  time.  For 
runs,  the  best  are  three  fourteen-inch  boards  set  on  edge 
so  as  to  form  a  triangle,  with  the  coop  in  one  corner,  or 
shorter  boards  over  one  corner,  for  shelter  from  the  sun 
by  day  and  dews  by  night.    Every  day  or  two,  move 


TURKEYS  ON  THE  FARM. 


2a7 


two  of  these  boards  so  as  to  form  another  triangle,  Fig. 
115,  adjacent  to  the  site  of  the  old  one.  By  the  time 
the  chicks  are  old  enough  to  jump  over  the  board?,  ihey 
may  be  allowed  to  wander  about  with  their  mother,  a^ter 
the  moruing  dew  is  off.  After  that  time,  three  feedings 
a  day  are  sufficient,  anl  wlicn  they  are  vveaned,  feeding 
at  moruing  and  night  ouly  is  enough.  AVith  a  ^ood 
rau^e  over  wlieat  stu1)ble,  which  they  can  lur.o  in  th^ 
IVestern  States  and  territories,  and  plenty  of  gi-assliop^ 
pers,  no  other 
feeding  is  neces- 
sary after  they  are 
educated  to  come 
home  to  roost. 

Mr.  Barber 
writes:  *^Our 
turkeys  lay  and 
sit  in  large,  roomy 
coops,  two  and 
one-half  feet  long 
by  two  feet  wide, 
two  feet  high  in 
front,  with  a  slope 
of  six  inches  to  the  rear;  we  keep  the  turkey  hens,  with 
their  broods,  in  a  lot,  on  short  grass.'* 

Instead  of  cooping  brooding  turkeys  to  prevent  them 
from  roaming  too  much,  ^Y.  P.  Lewis,  who  raises  90  per 
cent  of  his  liatch,  fastens  the  hen  with  a  cord  to  a  peg 
in  the  ground,  after  the  manner  cows  are  tied  out  to 
pasture.  After  being  pegged  down  for  a  few  days,  the 
hens  are  ** shingled,"  so  they  cannot  fly  over  walls  and 
fences,  and  are  then  allowed  free  range.  In  *' shin- 
gling," or  *' boarding,"  turkeys,  a  thin  board  or  shingle, 
in  which  holes  are  bored,  is  fastened  across  the  shoulders 
of  the  bird  by  soft  cords,  tape  or  strips  of  cloth.  When 
of  the  proper  shape  and  the  boards  are  in  the  right 


FIO.  115.     PEN  TO  (  ONFINE  LITTLE  TURKEYS, 

UNTIL  OLD  ENOUGH  TO  JUMP  OVEU; 

MOTHER  AT  LIBERTY. 


ssm 


PBOFIIS  liT  rOULTEY. 


TUEKEYS  OK  THE  FAEM. 


299 


place,  and  the  cords  are  not  tied  too  tightly,  they  may 
be  worn  twelve  months  without  injury  to  the  turkey. 
By  this  method  the  birds  may  be  confined  to  one  field  as 
easily  as  sheep.  This  is  better  and  surer  than  clipping 
one  wing.  The  only  objection  to  it  is  that  turkeys  thus 
hampered  are  almost  at  the  mercy  of  dogs.  When  the 
board  is  first  adjusted,  the  turkeys  try  to  free  themselves, 
but  they  usually  accept  the  situation  in  less  than  an  hour, 
and  do  not  seem  to  mind  them  afterward.  The  strings 
are  usually  tied  on  the  top  of  the  board.     In  fastening 


riQ.  117.     COOP  FOR   BKOODING    TURRET,  WHILE   THE   CHICKS  AKE  Al 
LIBERTY. 

the  common  style  of  board,  the  string  is  passed  down 
from  one  hole  in  front  of  the  wing,  close  to  the  body, 
and  around  und^r  the  wing  and  up  through  the  other 
hole,  and  is  tied  on  top  of  the  board.  An  ordinary 
shingle  is  strong  enough  for  most  hens,  but  large  gob- 
blers require  something  stronger,  and  light  barrel  staves 
are  often  used;  a  three=eighths-inch  auger  hole  is  then 
necessary,  but  usually  a  gimlet  is  sufficient. 

The  young  chicks  must  have  green  food.     If  thej 
cannot  obtain  plenty  of  grass,  give  cliopped  lettuce,  dan- 


800 


PEOFITS  IK  POULTRY. 


delions,  onion  tops  (these  last  sparingly),  turnip  tops, 
etc.  Buckwheat,  cracked  corn  and  wheat  may  be  given 
at  night,  after  they  get  large  enough.  Do  not  leave 
food  around.  Feed  each  time  only  fc;o  much  as  will  be 
eaten  up  clean.  After  the  first  two  weeks  give  sour 
milk  freely.  After  they  can  get  insects,  no  otlier  meat 
than  the  milk  will  be  necessary.  The  particular  enemies 
of  the  young  turkeys  are  lice  and  diarrhoea,  but  both 
may  be  conquered. 

During  the  feathering  period,  the  chicks  must  have 
plenty  of  bone-  and  feather-forming  material.  This  ia 
supplied  best  in  the  form  of  finely  chopped  meat  and 
green  bones.     A  good  bone  mill  or  cutter  is  indispensablo 

when  much  poultry 
is  kept.  See  that 
they  have  grit,  m 
the  form  of  pound- 
ed crockery,  oyster 
shells  and  clean 
gravel.  The  best 
thing  I  ever  used 
was  small  sea  shells 
They  cost  about  a 


SHED  FOR  SHELTKRING  LITTLE 
TURKFA'S  AT  NIGHT. 


from  the  sea  coast  of  Connecticut 
dollar  per  barrel. 

In  addition  to  the  foregoing,  the  following  hints 
brought  out  by  the  most  careful  inquiry  by  the  Rhode 
Island  Experiment  Station,  of  tlie  methods  pursued  by 
the  best  turkey  specialists  in  that  State,  are  of  interest : 
Little  turkeys  do  best  if  kept  and  fed  separate  from 
fowls  and  chickens.  They  are  weak  and  tender  crea- 
tures, and  as  they  grow  very  fast,  require  an  abundance 
of  nutritive  and  easily  digested  food,  but  it  must  not  be 
too  concentrated.  Too  rich  food,  too  much  food  that  is 
hard  to  digest,  or  a  lack  of  green  food,  will  cause  bowel 
trouble.  Little  turkeys  require  food  oftener  than  little 
chickens.     Feed  little  and  often.      Give  cooked  food 


TURKEYS  OK  THE  FARM. 


301 


€ 


until  they  grow  enough  to  develop  the  red  about  the 
head,  or  green  food,  like  chopped  onions  and  lettuce,  if 
they  are  confined  to  a  pen.  Remember  that  little  chick- 
ens thrive  under  confinement  that  would  cause  disease 
and  death  among  little  turkeys.  If  the  little  turkeys 
are  cooped,  remove  them  to  fresh,  dry  ground  frequently. 
Dampness,  lice  and  filth  make  short  work  of  them. 
Give  them  their  food  on  clean  surfaces. 

Young  turkeys  should  not  be  out  in  heavy  showers 
an  til  their  backs  are  well  covered  with  feathers.  If  they 
get  wet,  they  may  die  from  chill,  unless  put  in  a  warm 
room  to  dry.  Black  and  red  pepper  and  ginger  in  the 
food  or  drinking  water  aid  them  to  overcome  a  chill, 
and  are  of  great  value 
on  cold  or  damp  days, 
and  are  a  preventive 
of  bowel  trouble  in 
both  old  and  young 
turkeys.  Some  find 
that  young  turkeys 
do  best  when  neither 
they  nor  the  hen  is  confined,  providing  they  are  put  in  a 
pasture  lot,  high  and  dry,  where  the  grass  is  short  and 
there  are  no  trees.  No  more  than  three  litters  are 
cooped  in  a  five-acre  lot. 

At  the  Rhode  Island  Station  it  was  found  that  confin- 
ing the  little  turkeys  at  night  prevents  their  being  en- 
tangled and  lost  in  the  long,  wet  grass,  but  it  is  detri- 
mental to  their  welfare  and  should  not  be  continued  too 
long.  If  possible,  they  should  have  full  liberty  where 
the  grass  is  short.  Their  nature  is  such  that  they  need 
cold  air  and  a  great  deal  of  exercise.  Restriction  of  lib- 
erty, with  light  feeding,  soon  puts  them  out  of  condi- 
tion ;  while  full  feeding,  even  with  liberty,  prevents 
their  taking  full  exercise,  and  causes  disease  of  the  di- 
gestive organs^  and  they  are  lost  or  do  not  thrive. 


FIG.  119. 


SHED  FOR  SHELTERING  LITTLE 
TURKEYS  AT  NIGHT. 


502 


PROFITS  IN  POULTRY, 


TUESEYS  ON   THE  FAEM.  303 

If  the  young  birds  have  done  well  at  six  or  eight 
weeks,  they  begin  to  'Hhrow  the  red,"  as  it  is  termed, 
viz.:  To  develop  the  red  carunculous  formation  about 
the  head  and  neck,  so  characteristic  of  the  turkey.  If 
the  turkey  chicks  be  late  hatched  or  weakly,  it  is  re- 
tarded sometimes  another  month.  Should  the  growth, 
from  whatever  cause,  be  checked  when  young,  they  will 
never  make  large^and  vigorous  birds.  After  they  have 
**  thrown  the  red,"  the  sexes  can  be  distinguished,  and 
they  are  then  termed  poults.  They  should  not  be  al- 
lowed to  perch  too  early,  but  bedded  down  upon  chaff, 
leaves,  etc.,  or  they  will  have  crooked  breasts.  Later 
on,  the  fleshy  appendage  over  the  beak,  and  the  billy  or 
horsehair-like  tuft  on  the  breast,  make  their  appearance 
in  the  male  birds,  which,  with  tail  erected  and  outspread, 
and  with  the  whole  body  inflated  with  pomp,  can  be  easily 
distinguished  from  their  more  somber  sisters.  At  the 
time  of  'throwing  the  red,"  the  young  turkeys  pass 
through  their  chicken  molt,  another  critical  period  in 
tlieir  life.  The  birds  lose  their  api)etite  and  languish 
several  days.  They  require  now  more  stimulating  food 
and  a  larger  meat  diet.  Being  insectivorous,  the  best 
range  young  turkeys  can  have  is  among  shrubbery, 
bushes  and  such  like.  If  the  weather  be  open  and  fine, 
and  the  birds  have  a  little  extra  care  for  a  short  time, 
they  become  as  hardy,  as  adults,  as  they  were  delicate 
when  young. 

MARKING  TURKEYS   FOR   IDENTIFICATION. 

SAMUEL  riSHMAN. 

As  previously  stated,  turkeys  do  not  thrive  unless 
allowed  free  range.  If  enclosed  in  a  large  park  by  woven 
wire  fence,  or  kept  on  an  island,  they  can  be  controlled, 
but  when  given  full  liberty  they  roam  over  adjoining 
farms.  In  a  neighborhood  where  many  keep  them,  the 
different  flocks  are  liable  to  meet,  run  together  and  get 


304 


PKOFITS  IN   POULTRY. 
Tronl  Toe  Mark 3 


^ 


—    & 


XtarToe/faris 

A  A  A  A 


\J\i\J\i 


]j%y 


na.  12L     SUGGESTIONS  FOR   MAKKING  TURKEYS  BY  THEIR  FEET. 


TURKEYS  ON  THE  FARM.  305 

pretty  well  mixed.  If  not  separated  immediately,  they 
may  roost  together,  and  roam  as  one  flock  the  rest  of  the 
season.  The  first  night  a  flock  fails  to  return  to  its 
home  roost,  it  should  be  looked  up,  separated  from  the 
other  flocks  and  driven  home.  To  do  this  is  compara- 
tively easy  if  immediately  attended  to,  but  each  da}'  the}/ 
run  together  makes  their  separation  more  difficult. 

To  readily  distinguish  their  own  birds,  many  raisers 
try  to  have  turkeys  of  a  different  color  from  any  of  those 
of  their  neighbors.  By  breeding  for  several  seasons 
from  a  gobbler  of  a  breed  different  from  those  kept  near 
bv,  the  flock  takes  on  characteristics  of  its  O'.vn,  and 
each  individual  is  readily  distinguished.  The  White, 
Buff,  Slate  and  Red  or  Golden  varieties  are  valued  priu- 
ci})allyfor  such  use  by  growers.  An  additional  advan- 
tage is  gained,  because  first  crosses  between  pure  breeds 
are  much  more  hardy,  and  some  combinations  are  much 
larger.  The  grading  up  of  common  stock  by  the  re- 
l)eated  use  of  males  of  a  pure  breed  also  improves  its 
profitable  qualities. 

This  means  of  identifying  a  flock  is  an  excellent  one, 
but  is  not  sufficient  for  all  purposes,  for  it  is  often  de- 
sirable to  distinguish  the  birds  of  a  flock  from  each 
other,  the  stock  raised  one  year  from  that  of  another,  or 
that  of  a  favorite  hen  or  gobbler.  Your  turkeys  may  be 
lost  among  similar  colored  birds,  or  they  may  be  cap- 
tured by  thieves,  and  dressed  before  you  get  a  clue  to 
them.  If  you  have  a  private  mark  you  can  tell  them, 
dead  or  alive.  A  pi'ivate  brand  is  desirable,  for  many 
reasons. 

In  turkey-raising  sections,  where  there  is  a  flock  on 
nearly  every  farm,  a  system  of  marking  their  feet  is  fol- 
lowed. This  is  done  by  clipping  off  one  or  more  of 
their  nails,  or  tips  of  their  toes,  as  soon  as  the  little  tur- 
keys are  hatched.  At  this  age  they  take  very  little  no- 
tice of  the  operation,  and  there  is  little  or  no  bleeding. 
20 


306  PEOFITS   IJ?"   POULTRY. 

Each  raiser  has  a  different  mark,  and  in  some  towns 
these  are  registered  at  the  to»vn  cleik's  office,  the  same 
as  the  brands  of  sheep  or  cattle.  As  a  turkey  has  three 
front  and  one  back  toes  on  each  foot,  or  eight  toes  alto- 
gether, many  different  brands  may  be  made  by  clipping 
the  different  toes.     Fig.  121  shows  some  of  them. 

Six  different  marks  may  be  made  by  clipping  onl}-  one 
front  toe.  Kine  more  by  clipping  but  two  front  toes. 
By  clipping  either  the  right  or  left  back  toe,  the  number 
may  be  doubled  or  trebled.  By  clipping  more  toes, 
combinations  almost  without  number  may  be  made,  but 
it  will  be  rarely  necessary  to  remove  more  tlian  one  to 
two  nails,  even  in  a  turkey-growing  section. 

Should  mature  turkeys  thus  marked  be  stolen  and 
dressed,  tliey  may  be  identified,  as  tlie  marks  cannot  be 
changed  without  showing  the  fresli  mutilation.  The 
marks  of  little  turkeys  may  be  changed  without  detec- 
tion, provided  sufficient  time  passes  to  allow  them  to 
heal  before  tliey  are  examined.  The  more  toes  you  clip, 
the  more  difficult  it  is  to  change  your  marks. 

Other  marks,  in  addition  to  the  foot  m.arks,  are  some- 
times necessary.  The  beak  may  be  filed,  holes  punched 
in  the  skin  or  web  of  the  wing,  or  a  loop  of  colored  silk 
fastened  in  the  flesh  where  it  cannot  be  seen.  Although 
you  may  feel  that  such  a  precaution  is  not  necessary  in 
your  case,  probably  if  you  follow  this  practice,  you  will 
at  some  time  be  very  glad  that  you  have  done  so. 

PRIZE   ESSAY   ON"  TURKEY   CULTURE. 

MRS.  A.  J.  SEXSOX,  FURNAS    COUNTY,  NEBRASKA. 

The  first  requisite  to  successful  turkey  growling  is  care- 
fully selected  stock  for  parent  birds.  Selections  of  the 
best,  for  years,  have  produced  the  most  improved  and 
profitable  .breeds  of  stock.  The  future  stock  depends 
very  much  upon  the  pai'ont  birds,  or  their  ancestry. 
Eepeated  breeding  from  inferior  birds  makes  inferiority 


TUEKETS  ON  THE  FARM.  307 

Hereditary.  After  having  faithfully  tried  the  TVhite, 
the  Wild  Black  and  the  Mammoth  Bronze  turkeys,  I 
prefer  the  latter  for  several  reasons.  They  have  proven 
hardier  than  the  White,  are  equally  strong,  more  gentle 
and  more  easily  handled  than  the  Black,  less  apt  to  roam 
far  away  and  with  proper  care  are  ready  for  market  at 
an  earlier  age  than  either  of  the  other  varieties,  and  I 
believe  are  less  liable  to  disease.  After  complying  with 
the  first  condition  and  having  secured  large,  strong, 
parent  turkeys,  at  least  one  year  old,  see  that  they  are 
in  the  right  condition  for  breeding. 

Breeding  fowls  should  not  be  overfat,  as  the  offspring 
of  such  fowls  are  less  vigorous.     If  the  hens  are  young 
(late  hatched)  they  require  more  food  at  breeding  time, 
as  they  are  still  growing  and  immature.     If  hens  are  old 
they  should  have  millet  and  clover,  where  it  can  be 
grown,  and  less  carbonaceous  food  in  the  latter  part  of 
the  season.     Too  much  corn  will  produce  overfat  tur- 
keys, unless  they  have  abundant  exercise  in  insect  hunt- 
ing and  plenty  of  green  food.     When  the  laying  season 
begins,  usually  in  March,  a  watchful  lookout  for  the 
eggs  must  be  kept.     It  is  natural  for  all  turkeys  to  liide 
the  nest,  but  petting  will  do  much  toward  keeping  them 
near  the  house.     Each  egg  should  be  gathered  as  soon 
as  laid  and  placed,  small  end  down,  on  cotton  or  some 
soft  material  and  kept  in  a  dry,  cool,  dark  place.     If 
not  used  at  once,  they  should  be  turned  occasionally,  to 
prevent  settling  or  adhering  to  the  shell.     As  the  eggs 
are  removed  daily  from  the  nest,  it  is  better  to  return  a 
hen's  egg,  until  there  are  five  or  six  in  the  nest,  as  a  tur- 
key is  suspicious  and  easily  discomfited.     My  turkeys 
lay  entirely  in  the  grove  near  the  house  and  arrange 
their  nests  with  skill  themselves,  my  only  task  being  to 
protect   them   from   natural   wild   enemies.      The  nest 
should  always  be  dry  and  large,  and  on  the  ground  if 
possible.     Fifteen  eggs  are  sufficient  for  a  large  hen, 


308  PEOFITS  m  POULTRl. 

and  if  small,  thirteen  will  give  better  results.  Font 
ifeeks.  and  often  thirty  days,  are  required  to  hatch  the 
3ggs.  This  makes  a  long  period  of  rest  for  active  Mrs. 
Turkey,  yet  she  must  be  compelled  to  do  her  work  faith- 
fully, consequently  should  have  easy  access  to  an  abun- 
dance of  food  and  pure  water,  that  she  may  not  be  forced 
to  remain  too  long  a  time  off  the  nest  to  procure  food, 
thus  allowing  the  eggs  to  chill. 

Care  of  the  Young. — About  the  twenty-seventh 
day  I  throw  a  hard-boiled  egg,  mashed  very  fine,  close 
to  the  nest,  not  into,  lest  it  adhere  to  an  egg,  rendering 
the  egg  air-tight  exactly  over  the  beak  of  the  young  tur- 
key, which  would  prevent  his  escape  from  the  shell. 
The  mother  turkey  may  eat  this  egg  and  the  one  given 
the  following  day  or  two,  if  it  is  not  needed  for  her 
young,  but  in  case  she  is  hatching,  she  will  use  it  for 
the  little  ones,  and  this  food  will  often  save  the  first- 
hatched  birds.  I  have  had  the  mother  turkey  refuse  to 
leave  the  nest  for  three  days  after  the  first  eggs  hatched. 
If  she  leaves  too  soon,  the  remaining  e«rgs  may  be  placed 
under  hens,  or  hatched  by  wrapping  in  wool  and  keep- 
ing warm  near  the  fire.  Should  an  egg  become  broken 
in  the  nest,  the  soiled  eggs  should  be  carefully  washed 
immediately  in  warm,  but  not  hot,  water,  and  dried  and 
returned  at  once  to  the  nest.  The  trying  time  in  the 
life  of  turkeys  is  the  first  week,  when  they  require  con- 
stant watching,  then  great  care  until  they  are  eight 
weeks  old,  or  until  the  quill  feathers  are  well  started. 
The  producing  of  these  feathers  seems  to  weaken  the 
fowl,  and  exhausts  the  system,  and  therefore  they  need 
especial  treatment  to  counteract  this  difficulty. 

For  the  first  week,  the  mother  and  young  must  have 
a  warm  place,  free  from  draughts  of  air,  free  from 
dampness,  and  where  they  will  be  undisturbed  by  other 
fowls. 

The  fii'st  three  weeks  the  food  should  consist  of  sweet 


TUEKEYS  ON  THE  FARM.  309 

milk  (fresh  from  the  cow  is  best),  very  bard-boiled  eggs 
and  fine  wheat-bread  crumbs  for  the  little  ones,  wheat, 
corn  and  fresli  water  for  the  mother.  Feed  the  mother 
first  and  she  will  not  take  much  of  the  egg  and  bread, 
which  is  more  expensive.  During  this  time,  if  the 
weather  be  warm  and  sunshiny,  let  the  mother  out  dur- 
ing the  middle  of  the  day,  keeping  her  near  the  coop, 
taking  care  to  shut  her  in  before  sunset,  as  the  dew  is 
harmful  to  the  young  turks.  During  the  first  week  the 
little  ones  are  apt  to  get  onto  their  backs,  from  which 
position  they  cannot  rise,  and  will  die  if  allowed  to  thus 
lie  for  any  length  of  time.  Care  must  be  taken  not  to 
place  the  pens  near  the  hills  of  the  small  red  or  black 
ants,  as  these  are  enemies  to  young  turkeys.  They  not 
only  attack  the  head  and  kill  the  turkey,  but  if  eaten, 
will  almost  instantly  choke  them  to  death. 

The  fourth  week  the  food  may  consist  of  oatmeal, 
sour  milk  curd  in  small  quantities,  cracked  wheat  and 
scraps  from  the  table,  taking  care  that  the  scraps  con- 
tain nothing  salt.  Salt,  salt  meat,  brine  or  salt  fish  will 
kill  them.  After  the  eighth  week,  give  mother  and 
brood  their  freedom.  Feed  only  in  the  morning,  and 
this  is  not  needful  if  they  have  access  to  grain  fields. 

If  a  turkey  becomes  sick,  it  should  be  isolated  at  once 
from  the  others,  to  prevent  spread  of  the  disease.  Land 
over  which  diseased  fowls  wander  will  be  contaminated 
and  infect  other  flocks.  Turkeys  require  plenty  of  pure 
water  and  must  not  be  allowed  to  drink  from  stagnant 
pools,  as  this  may  produce  bowel  troubles.  It  is  useless 
to  doctor  a  very  sick  turkey — better  to  kill  and  bury 
deep  at  once.  Prevention  is  better  than  cure,  and  if  the 
following  dose  is  given  fortnightly,  or  even  monthly, 
throughout  the  year,  to  either  turkeys  or  chickens,  there 
will  be  little  necessity  for  cholera  cure :  Two  ounces 
cayenne  pepper,  two  ounces  sulphiir,  two  ounces  alum 
and  two  ounces  copperas.     Mix  all  together  and  add 


810  PEOFITS  IN  POULTRY. 

fcwo  tablespoonfuls  to  eight  quarts  of  corn  meal,  and  wet 
khe  mixture  with  sweet  milk  or  warm  water.  This  will 
feed  forty  fowls. 

One  may  profitably  practice  giving  two  broods  of 
young  turkeys  to  one  mother  when  hatched  at  the  same 
time,  as  one  turkey  can  hover  from  twenty-five  to  thirty 
little  ones  during  the  critical  period  in  their  lives,  after 
which  they  do  not  need  much  hovering.  The  other 
mother,  after  being  closely  confined  out  of  sight  and 
hearing  of  the  little  ones  for  one  week,  will  quickly 
mate  and  lay  again.  This  is  very  practicable  and  desir- 
able when  the  first  broods  are  hatched  in  May,  or  earlier, 
as  the  second  hatchings  are  often  the  best,  only  a  little 
later  ready  for  market. 

THE  RHODE    ISLAND   SYSTEM. 

Of  late  years  Prudence  Island  has  been  one  of  th4 
leading  turkey-producing  sections.  Over  800  turkeyy 
were  raised  there  in  1892.  George  Tucker  raises  the 
largest  number,  and  probably  produces  more  turkey? 
than  anyone  in  Rhode  Island.  In  1888  he  raised  225 
turkeys  from  22  hens ;  in  1889,  306  from  28  hens;  in 
1890,  340  from  30  hens;  in  1891,  322  from  36  hens,  and 
in  1892,  425  from  35  hens.  Previous  to  1888  he  had  only 
average  success,  but  since  that  time,  owing  to  an  im* 
provement  in  his  management,  he  has  had  but  very  little 
loss.  He  credits  his  present  success  to  having  gained  a 
clearer  understanding  of  the  requirements  of  turkeys,  as 
well  as  to  having  procured  from  Connecticut  a  very  fine 
gobbler,  by  means  of  which  he  increased  the  hardiness 
of  his  flock.  He  has  since  been  more  careful  in  selecting 
new  blood. 

He  found  that  young  turkeys  that  were  kept  near  the 
house  or  under  the  trees  in  the  orchard,  did  not  thrive ; 
many  had  swelled  heads  and  soon  died.  On  the  other 
hand,  those  placed  on  the  highest  and  dryest  pastures. 


TUEKEYS  ON  THE  FARM. 


Sll 


Fia.  122.  PART  WILD  BLOOD  BRONZE  TURKEY. 

rtls  bird, Eurelca,  was  from  a  thoroni,'lii»ie(l  Bronze  hen,  while  his  sire  had  oniv 
fourth  wild  blood.  At  sixteen  months  he  weighed  thirty-six  pounds,  and  at 
twentv-el<:ht  months  tipped  the  scales  at  forty  pitint  and  one-half  pounds, 
winning  first  prize  both  years  at  New  Knprland  and  York  State  poultry  shows. 
The  accession  of  wild  blood  only  three  rei\ioves  back,  even  if  it  added  not» 
ln«  t<T  the  preat  weight  of  this  bird,  unquestlouably  contributed  to  its  vitallt| 
aud  tbe  brlUlaucy  of  Its  pliunag^ 


813  PEOFITS  I2J    PODLTET. 

where  there  were  no  trees  and  but  a  light  growth  of 
grass,  did  the  best  of  all.  He  usually  winters  from 
twenty  to  thirty-five  hen  turkeys  and  two  gobblers.  One 
gobbler  is  sufficient,  but  the  second  is  kejit  in  case  one 
should  die  or  fail  in  any  way.  The  gobblers  weigh  from 
thirty  to  thirty-five  pounds  and  usually  are  kept  two 
seasons,  and  the  hens  two  or  three  seasons,  old  hens  be- 
ing the  surest  breeders.  They  roost  out  in  the  trees 
the  year  through,  and  but  few  are  lost.  In  the  spring  a 
sufficient  number  of  nests  are  made  for  the  hens  by  plac- 
ing barrels  by  the  walls  and  fences  near  the  house  and 
barns,  or  by  laying  wide  boards  against  the  walls.  In 
them  is  placed  leaves  or  cut  straw.  The  turkeys  readily 
take  .possession  of  these  nests,  although  some  persist  in 
seeking  out  one  of  their  own.  This  is  usually  allowed, 
unless  a  swampy  location,  or  one  too  far  away,  is  chosen, 
when  the  nest  is  broken  up  and  the  hen  induced  to 
choose  another. 

Sometimes  several  lay  in  the  same  nest.  To  prevent 
this,  a  nest  in  which  a  turkey  has  commenced  to  lay  is, 
after  she  has  deposited  her  egg,  shut  up  for  the  remainder 
of  the  day,  to  keep  out  intruders.  When  the  crows  eat 
eggs  laid  in  the  nests  that  are  far  from  the  house,  they 
are  frightened  away  by  strings  stretched  across  near  the 
nest.  Glass  nest  eggs  are  used.  Eggs  are  gathered 
daily,  to  prevent  their  being  chilled,  and  that  rats  may 
not  get  them.  They  are  kept  in  pans,  having  a  few  oats 
in  the  bottom  to  prevent  their  rolling  about.  Each  pan- 
ful holds  two  sittings,  and  is  dated,  that  their  age  may 
be  known.  When  a  hen  stays  on  the  iiest  for  two  nights, 
seventeen  of  the  oldest  eggs  are  given  her  ;  the  eggs  laid 
by  her  during  the  two  days  are  not  left  in  the  nest.  The 
nests  are  first  shaped,  so  that  they  will  not  be  so  flat  as 
to  allow  the  eggs  to  roll  out,  or  so  deep  as  to  cause  them 
to  be  piled  one  upon  another.  The  turkeys  seem  to  do 
better  if  not  fed  while  sitting.     Those  occupying  nesta 


TUKKEYS  ON   THE  FAKM. 


313 


FIG.  123.     THE  PRIZE  BRONZE  TURKEY. 

CUs  bird  won  the  grand  prize  offered  by  the  New  York  fanciers'  club  some  years 
aso.  He  was  two  years  old,  weighed  forty-five  pounds,  and  was  bred  by 
Sherman  Hartwf'll,  of  Connecticut.  With  seven  fine  liens,  he  was  bouRht  by 
■William  Simpson,  and  exhibited  at  numerous  poultry  shows  in  England,  can- 
tnrlnsr  prizes  In  every  case,  and  proving  superior  to  any  English-bred  turlceys. 
The  fine  i)lcture  we  present  Is  from  an  Instantaneous  photograph  by  Smalls» 
talceu  for  the  American  Agriculturist,  and  drawn  by  Keeler. 


S14  FfiOFITS  IN   POULTRY, 

near  together  are  looked  after  dail}^  to  see  that  they 
return  to  their  own  nests. 

Mr.  Tucker  at  first  experienced  some  trouble  in  hav- 
ing turkeys  come  off  with  a  few  young,  those  late  in 
hatching  being  left  to  their  fate.  This  was  partly  over- 
come by  setting  eggs  of  the  same  age.  By  feeding  hens 
with  dough  when  the  eggs  are  due  to  hatch,  they  are 
also  contented  to  stay  on  the  nest  longer.  When  the 
turkeys  are  a  couple  of  days  old  and  seem  quite  strong, 
they  are  placed  in  a  basket,  and,  with  the  hen,  removed 
to  a  remote  part  of  the  farm.  Triangular  pens,  made  of 
three  boards,  twelve  feet  long  and  one  foot  high,  are 
placed  in  the  fields,  where  it  is  intended  the  flocks  shall 
stay  until  nearly  grown.  They  are  not  located  near 
together,  lest  the  different  flocks  attract  each  other's 
attention.  But  four  or  five  of  the  pens  are  put  in  a 
twenty-acre  field.  The  little  turkeys  or  poults  are  put 
in  one  of  these  pens  with  some  dongh,  and  the  hen  is 
gently  placed  beside  them.  In  releasing  the  hen,  Mr. 
Tucker  takes  pains  to  step  quickly  back  toward  tlie 
wind,  that,  if  frightened,  she  may  go  in  a  direction  in 
which  the  cries  of  her  young  may  be  heard  and  bring 
her  to  them.  The  pens  are  removed  to  fresli  ground 
frequently.  Care  is  taken  that  the  pens  are  placed  on 
ground  free  from  hollows  that  may  hold  water,  for  some 
turkeyti,  when  hovering  their  brood  in  such  places,  will 
remain  in  them  while  tliey  fill  witli  rain  and  the  brood 
is  drowned.  After  five  or  six  days,  when  the  young  are 
strong  enough  to  follow  the  hen  without  being  worn-out, 
and  have  become  so  familiar  with  the  attendant  that 
they  will  come  when  called,  they  are  let  out  of  the  pens 
and  allowed  free  range. 

In  feeding  and  looking  after  this  number  of  turkey?, 
the  attendant,  usually  one  of  Mr.  Tucker's  daughters, 
has  to  walk  about  three  miles  to  go  the  rounds.  Until 
four  weeks  old  their  food  consists  of  corn  meal  mixed 


TURKEYS  0:J^  THE   FARM.  315 

with  sour  milk,  and  they  are  given  sour  milk  to  drink, 
no  water  being  given  them.  When  four  weeks  old, 
cracked  corn  is  mixed  with  the  meal,  and  the  quantity 
is  gradually  increased,  until  at  eight  or  ten  weeks  old 
their  feed  consists  of  cracked  corn  moistened  with  sour 
milk.  Until  June  1st  they  are  fed  three  times  each  day. 
From  June  1st  to  July  15th  they  are  fed  twice  a  day. 
After  this  Mr.  Tucker  used  to  give  them  no  feed  until 
they  commenced  to  come  to  the  house,  in  the  latter  part 
of  September,  when  a  little  whole  corn  was  given  them 
daily,  but  of  late  years,  he  has  thought  they  did  not  get 
enough  without  it  and  has  continued  the  feed  the  whole 
season. 

In  November  they  are  given  all  the  corn  they  will  eat. 
They  like  northern  white  flint  corn  the  best,  fatten  most 
rapidly  on  it,  and  the  quality  of  the  flesh  is  also  finer 
when  it  is  given.  If  fed  new  corn,  they  have  bowel 
trouble.  Mr.  Tucker  usually  gives  old  and  new  corn 
mixed,  for  fattening.  When  the  young  turkeys  get  to 
be  the  size  of  quails,  two  hens  and  their  flocks  usually 
join  forces  and  roam  together  until  fall.  In  the  fall  the 
sexes  separate,  the  gobblers  going  together  in  one  flock, 
and  the  hens  in  another.  About  Thanksgiving,  the  lit- 
ters hatched  in  the  latter  half  of  May  weigh,  gobblers 
eighteen  to  twenty  pounds,  and  hens  ten  to  eleven 
pounds  each.  Mr.  Tucker  does  not  care  to  raise  second 
litters.  When  he  has  them,  it  is  because  the  hens  have 
stolen  their  nests.  He  has  considerable  loss  among  late 
turkeys,  and  if  such  birds  are  kept  over  winter  they  get 
sick  more  readily,  and  as  disease  spreads  very  quickly 
among  turkeys,  he  looks  upon  them  as  disease  breeders. 

The  turkeys  of  the  early  litters  that  are  lost  generally 
die  during  the  first  week,  or  in  August,  when  two  or 
three  months  old.  There  are  no  foxes,  weasels  or  skunk? 
on  the  island.  Mr.  Tucker  prefers  birds  with  short  legs, 
as  they  have  the  plumpest  bodies.     His  turkeys  are  a 


316 


PROFITS  m   POULTEY. 


mixture.  Many  are  of  a  liglit  gray  color,  similar  to 
Narragansett  turkeys.  There  are  also  buff,  brown  and 
dark  ones.  He  prefers  the  brown  and  gray  to  tlie  black, 
as  they  look  better  when  dressed.  He  finds  medium 
weights  sell  best  except  at  Thanksgiving,  Christmas  oi 
New  Year's. 


HEAD  OP  HOUDAN  0O08» 


CHAPTER  XXVIL 
DISEASES  AND  PESTS. 

BT  JAMES  RANKIN,  WITH  ADDITIONS   BY  THE  EDITOR. 

I^OUP. — This  is  a  disease  very  prevalent  among  fowls, 
and  in  its  incipient  stages  sometimes  makes  its  appear- 
ance in  the  form  of  a  cold  or  slight  catarrh.  These 
troubles,  if  taken  in  time,  are  easily  removed,  but,  if 
neglected,  often  result  in  serious  loss. 

When  fowls  are  confined  in  damp,  filthy  quarters,  or 
when  cold  drafts  of  air  come  in  contact  with  the  fowls, 
or  when  they  are  kept  in  poorly  ventilated  buildings, 
roup  is  a  frequent  visitor  (See  Fig.  109). 

As  this  disease  is  very  contagious,  and  often  fatal,  the 
affected  fowl  should  be  removed  at  once  and  placed  in 
dry,  warm  quarters.  The  dried  mucous  should  be  re- 
moved from  the  nostrils ;  the  passage  to  the  i-oof  of  the 
mouth  thoroughly  cleaned;  the  head  and  throat  bathed 
in  kerosene  twice  each  day.  The  bird  should  be  fed  01 
stimulating  and  highly  nutritious  food.  In  the  latter 
stages  of  the  disease,  the  discharges  from'  the  nostrils  be- 
come very  offensive,  the  head  begins  to  swell,  and  some- 
times one  eye  and  occasionally  both  are  closed. 

All  this  can  usually  be  prevented  if  the  birds  are  taken 
in  time,  but  when  in  this  condition  must  be  fed  by  hand, 
with  soft  food  mixed  thin  with  milk  and  a  little  red 
pepper  dusted  in.  Unless  a  fowl  is  very  valuable  the 
axe  is  the  best  remedy. 

The  severity  of  roup  varies  from  that  of  a  mere  cold 
in  the  hend,  to  cases  which  are  like  diphtheria  in  human 
beings.  In  fact,  there  is  doubtless  more  than  one  dis- 
ease, but  all  are  commonly  known  as  roup.  While  some 
(317) 


318  PEOFITS  IN   POULTRY. 

forms  are  easily  cured,  others  are  often  fatal.  But 
whether  it  be  called  roup,  or  distemper,  or  influenza,  or 
fowl  diphtheria,  the  symptoms,  in  a  general  way,  are 
similar,  likewise  the  treatment.  It  is  claimed  by  some 
that  the  diphtheritic  form  of  roup  can  be  given  to  hu- 
man beings,  and  it  is  well  to  use  care  in  handling  the 
sick  fowls,  and  to  keep  them  away  from  children. 

Dr.  V.  A.  Moore,  of  the  TJ.  S.  Department  of  Agri- 
culture, recommends  the  following  mode  of  prevention 
and  treatment : 

(1)  Fowls  which  have  a  discharge  on  any  of  the  mu- 
cous membranes  of  the  head,  or  which  have  come  from 
flocks  in  which  such  a  disease  exists  or  has  recently  ex- 
isted, should  not  be  introduced  among  other  poultry. 

(2)  If  the  disease  appears  in  one  or  more  fowls  of  a 
flock,  they  should  be  immediately  separated  from  the 
well  ones.  If  possible,  the  source  of  the  infection  should 
be  determined  and  removed. 

(3)  The  quite  common  practice  of  allowing  fowls 
from  different  flocks  to  run  together  during  the  day 
should  be  discouraged. 

(4)  Care  should  be  taken  to  avoid  the  possibility  of 
bringing  the  poison  of  the  disease  from  affected  flocks,  in 

jsJ^M^rw  the  dirt  or  excrement  which  naturally 
''  "^-^  '■ ''  adheres  to  the  shoes  in  walking  through 
an  infected  chicken  yard.  The  same 
care  is  necessary  in  the  interchange  of 
working  implements,  such  as  shovels, 
hoes,  etc. 

riG.  124.    APPIiSTNO  Ti.  •  -J       i.  X  t    \      X. 

MEDICINE  FOR  ROUP.  It  IS  cvideut  to  any  careful  observer 
that  the  fact  is  too  often  overlooked  that  fowls,  owing 
to  their  method  of  living,  are  m'^re  liable  to  infection 
than  other  farm  animals.  This  is  especially  true  when 
they  are  allowed  to  run  at  random,  as  they  too  fre- 
quently are,  picking  their  living  from  the  garbage  pile 
and  barnyards,  or  secunng  even  more  unwholesome  food. 


DISEASES  AND   PESTS.  319 

There  is  little  doubt  that  many  so-called  outbreaks  of 
contagious  disease  among  fowls  are  brought  about  by 
improper  care.  The  efficiency  of  these  few  suggestions 
in  reference  to  the  prevention  of  this  disease,  is  demon- 
strated by  the  success  of  certain  poultry  raisers  who  ad- 
here strictly  to  the  teachings  of  sanitary  methods. 

The  wide  distribution,  the  large  number  of  fowls  af- 
fected, and  the  usual  chronic  course  of  this  disease  ren- 
der it  one  of  the  few  poultry  affections  for  which  cura- 
tive measures  promise  to  be  of  practical  value.  Although 
prevention  is  the  safest  of  cures,  when  the  disease  is 
once  introduced  as  it  is  in  a  very  large  number  of  flocks, 
the  necessity  for  remedial  treatment  is  apparent,  and 
where  economy  is  to  be  considered  should  be  recom- 
mended. The  practice  sometimes  followed  of  destroy- 
ing all  of  the  affected  birds  should  be  discouraged. 
Although  experiments  have  not  been  made  to  test  tlie 
efficiency  of  remedies  already  recommended,  or  to  inves- 
tigate the  practicability  of  others,  the  testimony  of  many 
practical  poultry  raisers  is,  as  previously  stated,  to  the 
effect  that  the  disease  is  amenable  to  treatment. 

The  most  certain  of  the  known  methods  of  treatment 
is  the  local  application  of  certain  disinfectants,  among 
which  a  weak  solution  of  carbolic  acid  appears  to  be  the 
most  satisfactory.  The  fact  that  the  lesions  are  so  much 
exposed  renders  the  disease  especially  favoi-able  for 
local  applications.  The  administration  of  mild  stimu- 
lants has  also  been  recommended.  In  addition  to  the 
medicinal  treatment,  it  is  of  much  importance  that  tlie 
affected  fowls  be  provided  with  proper  food  and  kept  in 
dry,  warm,  and  well-ventilated  apartments. 

If  the  disease  has  reached  its  third  stage,  it  is  fre- 
quently necessary  to  remove  the  sloughed  exudate  before 
the  disinfectant  is  applied. 

Tlie  following,  recommended  by  another  authority, 
will  be  found  to  be  excellent  treatment  for  all  stages  of 
the  disease,  combined  with  nutritious,  soft  food ! 


PEOFITS  12?"  POULTRY. 

Pills. — Sulphate  of  copper,  half  grain  ;  cayenne  pepper, 
one  grain;  hydrastine,  half  grain  ;  copaiba,  three  drops; 
Venetian  turpentine,  quarter  section.  In  pill  night  and 
morning. 

Lotion. — Sulphate  of  copper,  quarter  ounce,  dissolved 
in  a  pint  of  rain  water.  To  wash  out  the  mouth  and 
nostrils,  if  required. 

Cramp,  though  usually  attributed  to  damp  quarters, 
is  mainly  the  result  of  too  highly  concentrated  food, 
coupled  with  too  little  exercise.  Who  ever  saw  chicks 
troubled  with  cramp  when  allowed  to  run  out  of  doors, 
even  in  warm  rain  and  dew,  so  long  as  they  had  plenty 
of  grass  and  insects  for  dessert,  and  plenty  of  exercise 
to  stimulate  action  in  their  digestive  organs  ? 

On  the  contrary,  I  was  once  called  to  a  case  where  a 
man  had  just  lost  two  hundred  fine  chicks  from  this 
trouble,  and  three  hundred  more  a  little  younger  were 
just  coming  down  with  it,  and  this  in  a  building  the 
floor  of  which  was  made  of  dry  boards  on  which  had 
been  spread  an  inch  of  dry  sand.  A  uniform  tempera- 
ture of  70°  had  been  preserved  in  the  room  night  and 
day.  These  chicks  had  been  carefully  shielded  from 
dampness.     This  was  in  March. 

I  told  him  to  clear  away  the  Know  from  his  building, 
in  front,  turn  his  chicks  out  when  pleasant,  give  them 
plenty  of  boiled  ])otatoes,  chopped  cabbage,  feed  on 
bread  crumbs  and  baker's  dust  mixed  with  sour  milk, 
with  a  little  animal  food,  and  report  the  result  to  me. 
At  the  end  of  a  fortnight  a  letter  from  him  reported  two 
of  the  cases  dead  and  the  rest  as  lively  as  crickets,  every 
symptom  of  the  disease  having  disappeared. 

Bumble-foot  usually  confines  itself  to  the  Asiatics 
and  heavier  breeds.  When  it  first  appears,  the  bird 
should  be  removed  to  dry  quarters,  with  clean  straw. 
The  skin  over  the  inflamed  pnrt  should  be  shaved  away 
%  little,  and  caustic  applied,  which  will  nearly  reduce 


DISEASES  AND  PESTS. 


321 


the  swelling.  If  that  fails  and  the  swell'ng  becomes 
large,  soft,  and  full  of  pus,  it  should  be  opened  the  pus 
removed  and  the  wound  thoroughly 
washed  out  with  warm  water,  when 
it  will  usually  heal. 

Scaly  Legs. — Scabby  leg,  leg 
rot,  scaly  leg,  elephantiasis,  and 
bumble-foot.  This  well-known  dis- 
ease, under  its  various  names,  is 
also  duo  to  a  mite,  the  Sarcoptes 
mil  fans.  This  mite  affects  most 
birds,  and  lias  been  known  for  some 
considerable  time.  The  creature  ap- 
parently only  affects  the  legs  of 
birds,  the  similar  disease  of  the 
head  being  due  in  all  cases  to  a  fun- 
goid pest. 

The  diseased  limbs  become  covered 
vith  rough,  lumpy  crusts,  which 
can  be  removed  with  a  blunt  knife, 
but  unless  the  limb  is  moistened 
with  soft  soap  and  warm  water,  the 
removal  leads  to  violent  bleeding, 
which  should  be  avoided.  This  sarcoptic  mite  lives  and 
breeds  under  the  scales  of  the  feet  and  legs,  gradually 

raising  them  up  and  form- 
ing beneath  them  a  white, 
powdery  mass.  The  crusts 
formed  are  generally  hol- 
low, and  contain  a  spongy 
mass  internally,  in  the  lower 
parts  of  which  are  to  be 
found  the  pests  in  all  stages. 
They  sometimes  produce  such  violent  inflammation  and 
disease  that  the  toe  or  affected  parts  drop  off.  The  dis- 
ease grows  very  slowly,  some  birds  living  over  a  year,  but 


125.     BAD  CASE  OF 
SCALY  LEG. 


no.  126.     MITE  -WHICH  CAUSES 

SCABBT  LEO  (magnified). 


PKOFITS  IN  POULTRY. 

If  neglected,  leads  to  emaciation  and  death.  The  dis* 
ease  is  contagious,  but  not  severely.  If  fowls  have  plenty 
of  run  they  are  less  liable  to  contract  these  sarcoptic  dis- 
eases than  when  kept  in  confined  spaces.  Dorkings 
Beem  comparatively  free  from  this  disease.  Houdana 
and  Cochins  seem  very  liable  to  it.  The  diseased  growth 
may  readily  be  mistaken  for  the  deformities  seen  on 
birds'  wattles,  but  the  cause  is  quite  distinct.  They 
both,  however,  yield  to  the  same  treatment.  Several 
cases  of  so-called  '^Brimble-Foot"  that  I  have  examined, 
■were  due  to  the  work  of  the  mite,  but  others  contained 
no  traces  of  sarcoptes. 

Prevention  and  Remedies. — Isolation  of  patients  and 
disinfection  of  runs  is  most  essential.  Eemoval  of 
crusts  without  causing  bleeding,  and  then  the  applica- 
tion of  either  creosote  (one  part)  and  lard  (twenty  parts), 
or  balsam  of  Peru,  will  be  found  sufficient.  Oil  of  tur- 
pentine has  still  more  definite  results,  I  find,  but  the 
dressed  limbs  must  afterward  be  treated  with  sweet  oii, 
to  allay  subsequent  irritation. 

Gapes. — This  disease  is  caused  by  small  red  worms 

accumulating  in  the  throat  of  the  chick,  and  the  disease 

is  usuall}  ^  denizen  of  damp,  filthy  quar- 

^*^^"  ^  ters.      The  first   thing  is  to  thoroughly 

FIG.  127.  GAPE  clean    and    disinfect    the    buildings  and 

flSel'SATUKAL  yards.     Put  the  affected  chicks  into  bar- 

sizE.  pg]g  and  circulate  dry  air-slaked  lime  freely 

among  them.     Inhaling  this  will  cause  them  to  cough 

and  throw  up  the  worms.     Gapes  may  be  prevented  by 

rubbing  the  neck  with  one  part  turpentine  thoroughly 

mixed  with  three  parts  lard. 

Entomologist  McCarthy,  of  the  North  Carolina  Ex- 
periment Station,  recommends  boiling  salt  water  sprin- 
kled on  the  ground  as  a  disinfectant,  and  a  teaspoonful 
of  turpentine  and  one  of  asafoetida  in  warm  bran  mash 
for  each  twenty-five  birds.     A  pill  of  camphor,  the  size 


DISEASES  AI^D  PESTS. 


3:23 


Df  a  wheat  grain,  pushed  down  tlie  throat,  often  gives 

^ood  results.     One-third  ounce  of  saJicylic  acid  should 

be  added  to  each  quart  of  the  fowls'  drinking  water. 

By  the  fumigation  treatment, 

the  sick  birds  are  shut  in  a 

large  dry  goods  box,  in  which 

is  burned  a  mixture  of  equal 

parts   of    turpentine,   sulphur 

and  pine  tar.     After  a  quarter 

of  an  hour,  or  as  soon  as  the 

fowls  begin  to  be  overcome  by 

the  f umer,  take  them  into  the 

open  air. 

Teather-eatin-g  is  more  an 
idle,  vicious  habit  than  a  dis- 
ease, superiniluced  by  idleness 
and  close  confinement,  or  voz-.ff:  '"f"  ^"Z^'^,^^'^'^'"  «^^^s 

'  ^         tl'e   trachea   piniipd    open.      A,  tl 


the 

or  opening   tliroii^rh  whioli 


Sibly  a  craving  fur  animal  food,     k'lrenters    n.e    trachea   fro,,,    the 

Separate  the  offending  bird,  aSWe'c.rt"^^'^*"'^'"""*^''- 
or  the  feather-eating  will  become  general.  Rub  the 
feathers  near  the  picked  places  with  powdered  aloes 
mixed  with  lard. 

DiARRHCEA. — Dust  a  little  powdered  chalk  and  cay- 
enne pepper  into  boiled  milk,  feed  on  soft  food,  and 
withhold  vegetables  for  a  few  days. 

Whenever  a  fowl  hangs  its  wings,  and  looks  drooping, 
let  it  be  seen  to  at  once,  whether  it  appears  purged,  and 
if  so,  give  immediately,  in  a  teaspoonful  of  wurni  water, 
a  teaspoonful  of  strong  brandy  or  whisky  saturated  with 
camphor.  Repeat  this  the  next  morning,  and  in  most 
cases  the  disease  will  be  checked  ;  care  being,  of  course, 
taken  to  give  the  invalid  warmth  and  good  shelter. 
The  best  food  is  warm  barley  meal,  or  rice  meal  mixed 
with  lime  water.  If  these  measures  do  not  promptly 
check  tlie  discharge,  give  the  following  powder,  mixed 
np  with  a  little  meal :    Take  powdered  chalk,  5  grains ; 


324 


PEOFITS  IK  POULTRY. 


cayenne  pepper,  2  grains ;  powdered  rhubarb  5  grains. 
This  scarcely  ever  fails  when  the  case  is  not  desperate. 

Tapewokms. — Tapeworms  are  very  common  in  poultry, 
and  are  sometimes  so  numerous  as  to  close  tlie  passage, 
or  cause  diarrhoea,  sluggishness  and  fits.  Kot  only 
hens,  but  ducks,  geese  and  turkeys  are  infected.  The 
worms  do  come  to  the  fowls  directly  from  the  egg,  but 
the  young  of  the  tapeworms  infest  earthworms  and  otiier 
insects  which  are  eaten  by  po'ultry.  When  swallowed 
by  poultry,  they  develop  into  full  growth.     Young  birds 


FIG.  129. 
*''i'^^,f»?'  Intestine  of  fowl,  showlnsr  nodules,  several  small  worms,  and  one 
«h^wi«,?'''""n  W"f®^^''i^! '■^"'"'^^"^'^  *>y  ta)>eworms.    c.  Interior  of  iiitesti::e, 
n^?.r;il*iJ^  »,  thickened  by  actlun  of  worms;  also  part  of  a  worm  which  has 
penetrated  the  lining.  ^ 

suffer  more  than  old  ones,  and  more  in  wet  seasons  thar 
m  dry.  If  numerous  tapeworms  are  joreseiit  in  the  in- 
testine of  young  or  old  fowls,  a  more  or  less  extensive 
intestinal  catarrh  develops,  corresponding  to  the  greatei 
or  less  number  of  parasites  present. 

The  intestinal  catarrh  shows  itself,  especially  in  chick- 
ens  and  geese,  as  follows:  The  sick  animals  become 
emaciated,  although  the  appetite  is  not  especially  dis- 
turbed.   At  times  the  appetite  is  even  increased.     The 


DISEASES  AND  PESTS, 


325 


droppings  are  thin,  contain  considerable  yellow  slime, 
and  are  passed  in  small  quantities  bub  at  sliort  intervals. 
The  poultry  raiser  must  direct  his  attention  to  these 
thin,  slimy,  and  often  bloody  droppings,  for  if  any  treat- 
ment against  the  tapeworms  is  to  be  undertaken,  this 
must  be  done  as  early  as  possible.  In  observing  the 
droppings,  it  should  be  noticed  whether  tapeworm  seg- 
ments or  eggs  are  present.  The  eggs  can  be  seen,  of 
course,  only  with  the  microscope.     The  birds  become 


riQ.  130.     TAPEWORM  TBOM  A  TURKEY. 

listless  and  drooping,  with  ruffled  feathers.  An  unusual 
desire  for  cold  water  is  considered  a  symptom. 

The  best  method  for  the  farmer  to  follow  is  to  kill 
one  of  the  sick  chickens,  when  he  suspects  tapeworms, 
and  to  cut  out  the  intestine ;  he  should  then  open  the 
intestinal  tract  from  the  gizzard  to  the  anus,  in  a  bowl 
of  warm  water,  and  look  for  the  tapeworms. 

In  the  line  of  prevention,  chickens  will  be  less  likely 
to  become  infected  if  not  allowed  to  roam  until  the  sun 
is  well  up  and  the  ground  dry.  To  prevent  spread  of 
the  worms,  destroy  the  manure  of  infected  fowls,  or  use 
it  where  it  can  do  no  harm.  Sulphuric  acid  and  water, 
or  quicklime,  will  destroy  the  eggs. 


326  PBOPITS  I2T  POULTET, 

Treatment, — First,  separate  the  fowls ;  second,  destroy 
infected  droppings.  The  chief  drugs  used  against  tape- 
worms are  :  Extract  of  male  fern,  turpentine,  powdered 
kamala,  areca  nut,  pomegranate  root  bark,  pumpkin 
seeds  and  sulphate  of  copper  (bluestone).  According  to 
Ziirn,  powdered  areca  nut  is  the  best  tapeworm  remedy 
for  fowls,  but  he  calls  attention  to  the  fact  that  tuikeys 
are  iinfayorably  affected  by  this  medicine.  He  advises 
the  administration  of  powdered  areca  nut  in  doses  of  2 
to  3  grams  (=30  to  45  grains),  mixed  with  butter  and 
made  into  pills. 

Liquid  extract  of  male  fern  is  very  effectual  against 
tapeworms.  Hutcheon  advises  a  teaspoonful  for  young 
ostriches  three  to  four  months  old,  to  a  tablespoonful 
for  a  full-grown  ostrich ;  it  may  be  made  into  a  pill 
with  flour.  The  dose  recommended  by  the  department 
of  agriculture  is  from  one  to  three  tablespoonfuls  of  tur- 
pentine, according  to  the  size  of  the  chicken. 

The  illustration,  Fig.  129,  shows  a  form  of  tapeworm 
disease  sometimes  mistaken  for  tuberculosis.  The  nod- 
ules in  the  intestines  look  like  the  tubercles  of  the  other 
disease,  but  if  the  surface  of  the  intestines  is  carefully 
washed  the  small  worms  can  be  seen. 

Cholera  is  a  terrible  scourge — the  worst  with  which 
the  poultry  grower  has  to  contend.  It  not  only  deci- 
mates, but  often  destroys  whole  flocks.  It  is  far  more 
prevalent  in  the  West  and  South  than  in  the  East  and 
North.  There  is  no  doubt  but  that  low,  marshy 
grounds,  and  damp,  filthy  quarters,  will  encourage  the 
disease  and  predispose  fowls  to  its  ravages.  In  careful 
experiments  by  Prof.  Pasteur,  of  the  London  interna- 
tional medical  college,  it  was  found  that  the  blood,  body 
and  excrements  of  the  diseased  fowl  were  filled  with 
minute  organisms.  One  drop  of  this  blood  introduced 
into  a  little  chicken  soup  will  speedily  affect  it  in  the 
same  manner,  and  so  on  even  to  the  hundredth  depart- 


DISEASES  AKD  ^EStS.  32? 

are,  and  one  drop  of  the  last  dilution  is  equally  as  deadly 
as  the  original  drop  of  blood  from  the  diseased  fowl. 

The  disease  first  makes  its  appearance  in  the  urates, 
giving  them  a  yellowish  cast.  These  discharges,  as  the 
disease  advances,  gradually  become  more  frequent  and 
copious,  and  the  bird  becomes  weaker,  sometimes  living 
several  days,  and  often  dying  in  twenty-four  hours. 
Fowl  cholera  is  not  only  the  most  fatal,  but  the  most 
contagious  of  all  poultry  diseases. 

jS"ow,  as  every  part  of  these  excrements  is  filled  with 
the  microscopic  life  of  the  cholera,  it  will  be  seen  how 
necessary  it  is  to  thoroughly  clean  and  disinfect  the 
building  and  confine  the  affected  fowls  by  themselves. 

In  an  experiment,  some  time  since,  a  number  of  dis- 
eased fowls  were  confined  by  themselves,  and  fed  on  soft 
food  into  which  was  mixed  a  small  quantity  of  medicine 
composed  of  equal  parts  of  asafoetida,  hypophosphate 
of  soda  and  saffron,  ground  together,  a  little  cayenne 
pepper  being  sprinkled  in  the  food  also.  The  drinking 
water  was  treated  witli  the  Douglas  mixture.  Three- 
fourths  of  the  fowls  thus  treated  recovered.  In  another 
lot,  simply  confined  and  fed  without  any  treatment,  the 
disease  i)roved  fatal  in  every  case. 

The  great  point  is  to  avoid  contagion.  Deodorize 
everything  in  connection  with  the  buildings,  and  have 
all  infected  matter  burned.  This  alone  will  destroy  the 
minute  organism  of  fowl  cholera. 

Blackhead  of  Turkeys. — An  infectious  disease  of 
the  intestines  and  liver,  commonly  known  as  blackhead 
of  turkeys,  has  prevailed  very  extensively  in  Rhode 
Island,  Massachusetts,  Connecticut,  and  probably  also 
in  other  turkey- raising  districts,  although  the  disease 
has  been  scientifically  investigated  in  the  New  England 
sections  only.  The  disease  is  caused  by  a  small  parasite, 
which  first  attacks  the  caecum  or  pronged  part  of  the 
lower  bowel,  causinsj  it  to  become  thickened,  enlarged, 


tt38  PBOFITS  DT  POULTET. 

and  full  of  sores.  Next,  the  liver  becomes  spotted,  and 
covered  with  round,  yellowish  patches.  Young  turkeys 
are  attacked.  Many  die  in  July  and  August  and  in 
the  fall.  The  symptoms  are,  diarrhoea,  roughened  feath- 
ers, and  purplish  or  *' black"  head.  The  disease  spreads 
from  one  bird  to  another. 

Dr.  Theobald  Smith,  of  the  TJ.  S.  Bureau  of  animal 
industry,  recommends  the  disinfection  of  the  coops  and 
other  structures  designed  to  give  shelter  to  turkeys. 
The  following  disinfectants  are  strong  enough  to  kill 
spores  of  bacteria : 

{a)  Corrosive  sublimate  (mercuric  chloride),  one  ounce 
in  about  eight  gallons  of  water  (one-tenth  of  one  per 
cent).  The  water  should  be  put  into  wooden  tubs  or 
barrels,  and  the  powdered  sublimate  .added  to  it.  The 
whole  must  be  allowed  to  stand  for  twenty-four  hours, 
so  as  to  give  the  sublimate  an  opportunity  to  become 
entirely  dissolved.  Since  this  solution  is  poisonous,  it 
should  be  kept  covered  up  and  well  guarded.  It  may 
be  applied  with  a  broom  or  mop,  and  used  freely  on  all 
woodwork.  Since  it  loses  its  virtue  in  proportion  to  the 
amount  of  dirt  present,  all  manure  and  other  dirt  should 
be  first  removed  before  applying  the  disinfectant.  The 
manure  should  be  covered  with  lime. 

(i)  Chloride  of  lime,  five  ounces  to  a  gallon  of  water 
(four  per  cent).     This  should  be  applied  in  the  same  ^vay. 

(c)  The  following  disinfectant  is  very  serviceable.  It 
is  not  poisonous,  but  quite  corrosive,  and  care  should  be 
taken  to  protect  the  eyes  and  hands  from  accidental 
splashing :  Crude  carbolic  acid,  one-half  gallon ;  crude 
sulphuric  acid,  one-half  gallon. 

These  two  substances  should  be  mixed  in  tubs  or  glass 
vessels.  The  sulphuric  acid  is  very  slowly  added  to  the 
carbolic  acid.  During  the  mixing  a  large  amount  of 
heat  is  developed.  The  disinfecting  power  of  the  mix- 
ture is  heightened  if  the  anjount  of  he^t  is  kept  down 


DISEA.SES  AXD  PESTS.  329 

by  placing  the  tub  or  glass  demijolin  containing  the  car- 
bolic acid  in  cold  water  while  the  sulphuric  acid  is  being 
added.  The  resulting  mixture  is  added  to  water  in  the 
ratio  of  one  to  twenty.  One  gallon  of  mixed  acids  will 
thus  furnish  twenty  gallons  of  a  strong  disinfecting  so- 
lution, having  a  slightly  milky  appearance. 

{(l)  Ordinary  slaked  lime,  though  it  does  not  possess 
the  disinfecting  power  of  the  substances  given  above,  is 
nevertheless  very  useful,  and  should  be  used  more  par- 
ticularly on  infected  soil. 

Lice  and  Mites. — These  pests  are  a  great  trouble  to 
the  poultry  grower,  and  need  incessant  vigilance  on  his 
part.  There  are  two 
kinds  of  lice  with  which 
he  has  to  contend.  The 
larger,  or  body,  lice  find 
their    home   among    the 


feathers  of  the  fowl.  She 
will  usually  rid  herself 
of  them  when  provided 
with  a  proper  dust  bath. 
The  smaller  parasite,  or  no.  i3i.  common  kinds  of  hen  lice. 
the  little  red  mite,  is  the  -^-  Pallidum.  g.  AtHiomirmiis. 
most  troublesome.  When  once  they  have  obtained  pos- 
session, the  only  remedy  is  to  fumigate  thoroughly  with 
burning  brimstone.  No  living  thing  can  withstand  that. 
Then  whitewash  the  whole  inside  of  the  building. 

As  in  everything  else,  so  here,  a  little  prevention  is 
worth  a  great  deal  of  cure.  These  little  mites  originate 
on  the  perches,  and  are  never  on  the  fowl's  body  except 
to  feed.  Judging  from  sad  experience,  they  have  as- 
tonishing facilities  for  the  reproduction  of  their  species. 

It  is  easy  to  avoid  the  red  mites  when  you  know  how. 
Procure  for  perches  planed  spruce  joists,  two  by  three 
inches  in  size,  and  v.3  long  as  required.  Cover  them 
with  hot  coal  tar^  and  you  will  have  no  lice  for  at  least 


PEOFITS  IK  POULTRY. 

one  year.  I  have  perclies  that  were  so  painted  three 
years  ago;  they  have  been  in  constant  use  ever  since, 
and  there  has  been  neither  tar  nor  lice  on  them  since. 
Every  one  knows  that  this  tar  is  an  odoriferous  com- 
pound. It  is  excessively  obnoxious  to  the  lice.  Kero- 
sene or  diluted  carbolic  acid  applied  to  the  roosts  and 
crevices  is  a  good  remedy. 

An  insect  which  almost  makes  life  a  burden  to  the 
southern  poultry  keeper  is  the  nest  bug,  a  near  relative 
of  the  bed  bug.  It  commonly  infests  nests,  and  will 
often  compel  sitting  hens  to  leave 
their  eggs.  As  will  be  seen  by  the 
smaller  illustration,  it  is  an  insect  of 
considerable  size.  The  treatment  is 
the  same  as  for  the  small  ticks,  or 
mites.  Kerosene  is  a  good  remedy, 
also  insect  powder  and  tobacco  dust. 
Bum  old  nests. 

The  lice  may  be  found,  by  careful 
examination,  especially  about  the 
head  and  neck  and  under  the  joints 
of  wings  and  legs.  "Whenever  a  fowl 
appears  out  of  sorts,  it  is  safe  to  sus- 
piG.  132.  liEST  BUG.  pect  licc.  A  great  deal  of  apparent 
8om"e  ^"u^*'h J^soutT^ifa^.  sickncss  is  merely  lice.  Young  chicb 
urai  size  and  magiufled.  '  ens  are  most  dangerously  affected. 
They  mope  about,  will  not  eat,  bodies  are  small,  thin 
and  stunted,  they  peep  a  great  deal,  sometimes  lose  their 
feathers,  or  waste  away  and  die.  Large  lice  on  the  head 
or  throat  often  cause  the  apparently  mysterious  death  of 
chicks.  They  hide  at  the  base  of  the  feathers,  and  are 
not  easily  seen.  Most  chicks  raised  by  hens  are  some- 
what infested.  A  single  big  head  louse  is  enough  to 
make  trouble  for  a  chick. 

Mr.   E.   "W.   Parker,   writing  in  one  of  the   poultry 
papers,  gives  a  good  idea  of  how  indifferent  one  may  be^ 


DISEASES  AXD  PESTS. 


331 


He  says:  ''In  July  and  August  especially  (but  at  all 
times  of  the  year)  lice  abound  more  than  at  any  other 
time,  and  chicks  will  become  infested  with  them  unless 
great  care  is  taken.  Many  persons  wonder  why  their 
young  chicks  droop  and  die,  mope  around  for  a  week  or 
two,  all  tlie  time  getting  thinner  and  weaker,  finally  be- 
come unable  to  stand,  and  die — tliese  persons  clain^ing 
all  the  time  that  'lice  is  not  the  cause  of  it,*  because 
they  liavc  searched  under  the  wing  for  the  red  or  yellow 


FIG.   133.     THE   TICK,  MITE,   OR  SPIDEU  LOUSE. 
a.  Adult:  h,  tarsus;  c,  mouth  parts;  c/aiule,  young— all  enlarged. 

louse,  or  tlie  head  for  the  large  head  louse,  and  in  fact 
have  looked  tliem  from  top  to  bottom  for  parasites  and 
have  found  none.  I  wonder  if  they  have  ever  looked  on 
the  throat,  or  at  the  side  below  the  ears,  for  the  large 
head  louse.  I  wonder  if  it  entered  into  the  brain  of 
such  breeders  that  the  head  louse  could  destroy  the  life 
of  chicks  from  two  to  six  weeks  old  by  sucking  the  life- 
blood  from  the  throat  and  under  the  head.  If  it  has 
Dot,  I  can  tell  them  that  such  is  the  case,  and  I  say 
without  fear  of  contradiction  that  when  the  chick  ap- 


332  PEOFITS  IK  POULTRY. 

pears  weak,  growing  weaker  and  thinner,  the  skin  seems 
to  shrink  upon  the  body,  and  there  is  a  slimy  discharge 
from  the  body,  and  wheo  the  chick  eats  it  ^*s  usually 
with  diflBcult}-,  and  as  the  supposed  disease  advances  it 
seems  almost  impossible  for  the  chick  to  swallow,  finally 
refusing  to  eat.  When  any  or  all  of  these  symptoms  ap 
pear,  then  examine  tlie  under  part  of  the  head  and  the 
throat  and  at  tlie  sides  for  the  head  louse,  and  nine 
times  out  of  ten  he  will  be  found  snugly  at  home  among 
the  down  or  sprouting  feathers ;  then  apply  two-thirds 
glycerine,  one-third  carbolic  acid, and  five  times  as  much 
water  as  the  above  mixture." 

A  few  general  measures  will  answer  for  all  kinds  of 
lice.  To  smoke  them  out  is  a  very  thorough  way,  if  the 
house  is  tight  enough  to  hold  the  fumes.  Where  the 
house  can  be  made  tight  an  excellent  plan  is  to  fumigate 
it  with  pure  carbon  bisulphide  once  every  two  months. 
This  is  done  by  simply  pouring  the  bisulphide  into  an 
open  saucer,  using  about  one  pound  for  each  one  thou- 
sand cubic  feet  of  space  in  the  house.  Close  the  house 
tightly,  and  leave  for  at  least  twelve  hours.  Bisulphide 
of  carbon  is  very  explosive,  and  must  not  be  brought 
near  a  fire  or  light.  It  is  very  sure,  and  will  kill  any 
insect.  Besides  sulphur,  already  mentioned,  tobacco 
etems  are  very  commonly  used  for  smoking.  The  smoke 
must  be  very  dense,  and  should  remain  in  the  house  at 
least  twelve  hours.  If  the  first  smoking  does  not  kill 
all,  repeat  the  operation.  Anotlier  good  way  is  to  drench 
the  roosts  with  kerosene  or  hot  water,  followed  by  white- 
washing, and  the  use  of  tar  on  the  ends  of  tbe  poles  and 
wherever  they  come  in  contact  with  supports.  The  ad- 
dition of  four  ounces  of  crude  carbolic  acid  to  the  gallon 
of  whitewash  increases  its  efl&ciency  for  this  purpose. 
Repeated  applications  may  be  necessary,  but  due  atten- 
tion to  reaching  all  points  to  which  the  pests  resort  wil^ 
keep  the  nuisance  in  check  at  least.     For  the  red  mitee 


DISEASES  AND  PESTS.  333 

nrncli  the  same  treatment  is  needed  as  for  common  lice. 
Clear  the  house,  then  spray  well  with  kerosene  or  kero- 
sene emulsion,  taking  pains  to  reach  the  cracks ;  thor- 
oughly drench  the  roosts  with  hot  water  or  kerosene, 
benzine  or  gasoline,  whitewash  the  house,  or  dust  with 
carbolated  lime,  and  then  daub  the  ends  of  the  roosts, 
where  they  come  in  contact  with  supports,  wifeh  coal 
tar,  so  the  mites  will  have  to  cross  it  to  reach  the  fowls. 

Douglas's  Tonic  Poultry  Mixture. — Take  sulphate 
of  iron,  half  a  pound;  sulphuric  acid,  1  oz;  pure  soft 
water,  2  gallons.  Mix,  and  give  to  the  fowls  by  adding 
one  teaspoonful  to  each  pint  of  their  drinking  water. 

Parrish's  Chemical  Food  (An  English  tonic). — 
Protosulphate  of  iron,  10  dr. ;  phosphate  of  soda,  13  dr. ; 
phosphate  of  lime,  12  dr.;  phosphoric  acid,  glacial,  20 
dr.;  carbonate  of  soda,  2  scruples ;  carbonate  of  potassa, 
1  dr.;  muriatic  acid  and  water  of  ammonia,  each  a  suffi- 
cient quantity;  powdered  cochineal,  2  dr.;  water  suffi- 
cient to  make  20  fluid  ounces ;  sugar,  3  lbs.  troy ;  oil  of 
orange,  10  minims. 

Cholera  Disinfectant  Mixture. — Mix  sulpiiuric 
acid,  8  ounces ;  pure  soft  water,  8  gallons.  This  dilute. 
Sulphuric  acid  is  a  good  preparation  whenever  the  houses 
or  grounds  need  purifying  after  an  infectious  disease. 


334 


PBOFUS  m  POULTEY. 


«      7 

FIG.  134.     TYPES  OF  FKATHEltS. 

I  Striped.       i  Laced.       8,4.  Spangled.       6.  PenciUed.       6,7.4  MotUed. 


CHAPTER  XXVIII. 
POULTRY  DICTIONARY  AND  CALENDAR. 

3eard — A  bunch  of  feathers  under  the  throat  of  soik» 

breeds,  as  Houdans. 
greed — Any  variety  of  fowl   presenting  distinct  chfcjt 

acteristics. 
Brood — Family  of  chickens  cared  for  by  one  hen. 
Broody — Desiring  to  sit  or  incubate. 
Carriage — Bearing,  attitude,  or  "style." 
Carunculated — Covered  with  fleshy  protuberances,  as  on 

the  neck  of  a  turkey  cock. 
Chick — A  newly  hatched  fowl.     Used  only  while  but  a 

few  weeks  old. 
Chicken— This  word  is  often  applied  to  any  age  indefi- 
nitely until  twelve  months  old. 
Clutch— This  term  is  applied  both  to  tlie  batch  of  eggs 

sat  upon  by  the  fowl,  and  also  to  the  brood  of  chick- 
ens hatched  therefrom. 
Cockerel — A  young  cock. 
Crop — The  bag  or  receptacle  in  which  food  is  stored 

before  digestion.     Can  be  easily  felt  in  any  fowl  after 

feeding. 
Cushion — The  mass  of  feathers  over  the  tail  end  of  a 

hen's  back,   covering  the  tail ;    chiefly  developed  m 

Cochins. 
Deaf-ears— The  folds  of  skin  hanging  from  the  true  oaw, 

same  as  ear  lobes.     They  vary  in  color,  being  blue, 

white,  cream-colored  or  red. 
Dubbing — Cutting  off  the  comb,  wattles,  etc.,  so  as  to 

leave  the  head  smooth  and  clean. 
Ear  lobes — Same  as  deaf -ears. 
(335) 


836  PROFITS  IN  POULTRY. 

Face — The  bare  skin  around  the  eye. 

Flights — The  primary  feathers  of  the  wing,  used  in  flying, 
but  tucked  under  the  wing  out  of  sight  when  at  rest. 

Fluff — Soft,  downy  feathers  about  the  thighs,  chiefly 
developed  in  Asiatics. 

Furnished — Assumed  the  full  characters.  When  a  cock- 
erel has  obtained  full  tail,  comb,  hackles,  etc.,  as  if 
adult,  he  is  said  to  be  furnished. 

Gills — This  term  is  often  applied  to  the  wattles,  and 
sometimes  more  indefinitely  to  the  whole  region  of  the 
throat. 

Hackles — The  peculiar  narrow  feathers  on  the  neck  of 
fowls,  also  found  in  the  saddle  of  the  cock.  In  the 
latter  case  they  are  called  '^saddle"  hackles  or  feath- 
ers (See  saddle  below).  Hackles  used  alone  always 
refer  to  the  neck  feathers. 

Hen-feathered,  or  henny — Resembling  a  hen  in  the  ab- 
sence of  sickles,  or  hackle  feathers,  and  in  plumage 
generally. 

Hock — The  knee  or  elbow  joint  of  the  leg. 

Keel — Sometimes  used  to  denote  breastbone. 

Leg — In  a  live  fowl  this  is  the  scaly  part,  or  shank.  Ir 
the  bird  dressed  for  the  table,  on  the  contrary,  the 
term  refers  to  the  joints  above. 

Leg  feathers — The  feathers  projecting  from  the  outside 
of  the  shanks,  in  some  breeds,  as  Cochins. 

Mossy — Confused  or  indistinct  in  the  markings. 

Pea  comb — A  triple  comb,  resembling  three  small  combs 
in  one,  the  middle  being  highest. 

Pencilling — Small  markings  or  stripes  over  a  feather. 
These  may  run  either  straight  across,  as  in  Hamburgs, 
or  in  a  crescentic  form,  as  in  Partridge  Cochins. 

Poult — A  young  turkey. 

Primaries — The  flight  feathers  of  the  wings,  hidden 
when  the  wing  is  closed,  being  tucked  under  the  visi- 
ble wing  composed  of  the  **  secondary  "  feathers.     Usu- 


POULTRY  DICTIONARY  AND   CALENDAR.  337 

ally  the  primaries  contain  the  deepest  color  all  over 
the  body,  except  the  tail ;  great  importance  is  attached 
to  their  color  by  breeders. 

Pullet — A  young  hen.  The  term  is  not  properly  appli- 
cable after  Dec.  31st  of  the  year  in  which  a  bird  is 
hatched,  though  often  used  during  the  early  months 
of  the  next  year. 

Kooster — An  American  term  for  a  cock. 

Saddle — The  posterior  part  of  the  back,  reaching  the 
tail,  in  a  cock,  answering  to  the  cushion  in  a  hen ; 
often,  however,  applied  to  both  sexes,  cushion  being 
more  restricted  to  a  great  development,  as"  in  Cochins; 
''saddle"  may  be  applied  to  any  breed. 

Secondaries— The  qnill  feathers  of  the  wing  which  show 
when  the  bird  is  at  rest. 

Self-color — A  uniform  tint  over  the  feathers. 

^haft — The  stem  or  quill  of  a  feather. 

Shank — The  scaly  part  of  the  leg. 

Sickles — The  top  curved  feathers  of  a  cock's  tail.  Prop- 
erly only  applied  to  the  top  pair,  but  sometimes  used 
for  one  or  two  pairs  below,  which  can  hardly  be  called 
tail  coverts. 

Spangling — The  marking  produced  by  each  feather  hav» 
ing  one  large  spot  or  slash  of  some  color  different 
from  the  ground. 

Spur — Tlie  sharp,  offensive  weapon  on  the  heel  of  a  cock. 

Squirrel-tailed— The  tail  projecting  in  front  of  a  perpen- 
dicular line  over  the  back. 

Stag— Another  name  for  a  young  cock,  chiefly  used  by 
game  fanciers. 

Strain — A  race  of  fowls  which,  having  been  carefully 
bred  by  one  breeder  or  his  successors  for  years,  has 
acquired  individual  character  of  its  own  which  can  be 
more  or  less  relied  upon. 

Symmetry— Perfection  of  proportion  ;  often  confounded 
with  carriage,  but  quite  distinct,  as  a  bird  may  be 


33b  PEOFITS  IK  POULTEY. 

nearly  perfect  in  proportion,  and  yet  "  carry  "  liim« 

self  awkwardly. 
Tail  coverts — The  soft,  glossy,   curved  feathers  at  the 

sides  of  the  bottom,  of  the  tail,  usually  the  same  color 

as  the  tail  itself. 
Tail  featherc — The  straight  and  stiff  feathers  of  the  tail 

only.     The  top  pair  are  sometimes  slightly  curved, 

but  they  arc  nearly  always,  if  not  quite,  straight,  and 

are  contained  inside  the  sickles  and  tail  coverts. 
Thighs — The   joint   above   the   shanks,   the   first   joint 

clothed  with  feathers.     The  same  as  the  drumstick  in 

dressed  fowls. 
Topknot — Same  as  crest. 

Trio — A  cock  or  cockerel  and  two  hens  or  pullets. 
Under-color — The  color  of  the  plumage  seen  when  the 

surface  has  been   lifted.     It  chiefly  depends  on  the 

down  seen  at  root  of  every  feather. 
Vulture  hocks — Stiff   projecting   feathers  at   the   hock 

joint.     The  feathers  must  be  both  stiff  and  projecting 

to  be  thus  truly  called  and  condemned. 
Wattles — The  red  depending  structures  on  eacli  side  of 

the  base  of  the  beak.     Chiefly  developed  in  the  male 

sex. 
Web — This  term  is  indefinite,  expressing  a  flat  and  thin 

structure.     The  web  of  a  feather  is  the  flat  or  plume 

portion ;  the  web  of  the  foot,  the  flat  skin  between 

the  toes ;  of  the  wing,  the  triangular  skin  seen  "when 

the  member  is  extended. 
"Wing  bar — Any  line  of  dark  color  across  the  middle  of 
tbe  wing,  caused  by  the  color  or  marking  of  the  feath- 
ers known  as  the  lower  wing  coverts. 
Wing  bow — The  upper  or  shoulder  part  of  wing. 
Wing  butts — The  corners  or  ends  of  the  wing.      The 
upper  ends  are  more    properly  called    the   shoulder 
butts,  and  are  thus  termed  by  game  fanciers.     The 
lower,  similarly,  are  called  the  lower  butts. 


POULTRY  DICTIOJS^ARY  AKD  CALENDAR,  339 

Wing  coverts — The  broad  feathers  covering  the  roots  of 
the  secondary  quills. 

CALENDAR   OF   POULTRY   WORK. 

January. — Make  poultry  houses  as  warm  and  dry  as 
possible,  stopping  cracks  and  crevices,  taking  care  to  pre- 
vent drafts  on  the  birds  at  night.  Fowls  should  have  a 
warm  feed  all  through  the  cold  weather,  at  least  once  a 
day.  Feed  cut  bone  two  or  three  times  a  week.  Sort 
the  birds  closely,  and  don't  keep  any  surplus.  Study 
the  mating,  so  tliafc  no  time  will  be  lost  at  breeding  sou- 
son.  AVhen  whole  grain  is  fed  at  night,  it  is  well  to 
warm  it  in  the  oven.  Plenty  of  grit  is  important. 
Hang  up  cabbages  for  green  food.  Feed  some  meat  and 
cut  bone  twice  a  week.  Keep  the  incubators  running 
for  early  broilers.     Keep  brooders  in  repair. 

February. — Protection  against  cold  is  imi)ortant  this 
month,  but  the  fuwls  should  have  exercise  in  an  open 
shed  attached  to  the  house.  A  curtain  should  be  at- 
tached, to  be  let  down  stormy  days.  AVarm  mash  for 
breakfast,  green  bone  and  meat  should  be  continued. 
Mating  should  be  finished  by  this  time.  Select  only  the 
vigorous  birds.  Weaklings,  however  well  marked,  are 
useless  in  the  breeding  pen.  Feed  plenty  of  bone  and 
meat  to  the  breeders,  and  make  them  exercise,  in  order 
to  secure  fertile  eggs.  Droppings  should  not  be  allowed 
to  collect  more  than  a  day  or  two.  Keep  the  floor  cov- 
ered with  litter.  This  is  the  worst  month  for  roup, 
which  can  bo  prevented  by  dry,  warm  houses,  with  no 
drafts  upon  the  fowls,  especially  at  night. 

March. — Feeding  is  much  the  same  as  during  the  pre- 
ceding mcmth,  but  rather  less  whole  corn  should  be 
given.  Feed  more  wheat  instead.  If  the  breeding  pens 
have  been  made  up  at  least  four  weeks  before,  eggs  may 
now  be  set  for  early  chicks.  Chicks  hatched  the  last  of 
March  will  not  usually  molt  before  winter,  and  will  be 


340  PBOFITS  IN  POULTRY. 

the  best  winter  layers.  Large  breeds  should  be  hatchea 
early,  to  secure  laying  pullets  before  winter.  Small 
breeds  will  do  well  enough,  hatched  the  last  of  April. 
See  that  the  hens  are  set  properly  on  the  nests,  carefully 
made,  and  guard  against  lice  on  sitting  hens.  Watch 
the  hens,  to  be  sure  they  attend  to  business.  Fix  up 
the  brooders  and  coops  for  the  chickens.  Lath  fences 
for  the  fowls  can  be  nailed  together  indoors  in  stormy 
weather. 

April. — Feed  the  laying  hens  plenty  of  egg-making 
food,  such  as  meat  and  cut  bone.  The  early  chicks 
should  have  increasing  attention.  Feed  them  often,  but 
only  what  they  will  eat  up  clean.  Supply  with  fresh 
water,  fresh  charcoal,  fine,  coarse  grit  or  fresh  sand.  A 
good  food  for  young  cliickens  consists  of  one  pound  corn 
meal,  one-half  pound  middlings,  one  and  one-half  pounds 
ground  meat,  two  ounces  bone  meal  and  a  very  little 
salt,  mixed  with  milk  or  water,  and  baked,  then  fed 
in  crumbs  every  two  hours.  After  the  first  week,  three 
or  four  times  a  day  will  be  often  enough  to  feed,  except 
when  finishing  for  market.  Hens  which  prove  good 
mothers  may  be  given  two  broods  of  the  same  age,  join- 
ing the  broods  at  night. 

May. — The  early  chicks  should  be  pushed  with  plenty 
of  wholesome  food  and  a  good  variety.  They  should  be 
given  some  soft  feed  each  day.  Give  them  as  free  a 
range  as  possible.  Cracked  corn  should  be  fed  with  care 
to  very  young  chicks.  A  ration  of  bones  and  meat  once 
a  week  will  be  sufficient  for  chicks.  Hatching  maybe 
continued  for  the  smaller  breeds,  but  the  Asiatics  and 
other  large  breeds  should  be  all  out  before  this  month. 
Lice  may  give  some  trouble  this  montli,  and  should  bo 
fought  with  vigor.  Provide  a  dust  bath.  Rub  fresh 
insect  powder  upon  sitting  hens.  Whitewash  and  fumi- 
gate the  houses.  Kerosene  the  roosts.  Don't  give  tlie 
chicks  soured  food. 


POULTEY  DICnONAEY  AKD  CALE2JDAB.  341 

June. — During  the  hot  weather  some  kind  of  shade 
should  be  provided.  It  is  almost  as  important  as  sun- 
shine in  winter.  The  food  need  not  be  as  hearty  as  in 
cold  weather.  Green  stuff  must  be  abundant;  bran, 
ground  oats  and  wheat  should  be  the  staple  food. 
Small  breeds  may  be  fed  considerable  corn.  Early 
chickens  should  be  pushed  rapidly,  and  the  surplus  may 
be  marketed  at  this  time.  Separate  cockerels  from  pul- 
lets when  finishing  for  market.  Be  sure  that  the  water 
supply  is  abundant  and  clean. 

July. — This  is  a  trying  month,  on  account  of  the  heat. 
If  there  is  no  natural  shade,  make  it  by  growing  a  crop, 
such  as  corn  or  sunflowers.  Plenty  of  water  is  desirable. 
A  little  tincture  of  iron  in  the  drinking  water  is  an  ex- 
cellent tonic.  Eusty  nails  will  give  some  iron  tonic. 
The  old  hens  not  needed  for  breeding  should  be  sold. 
Move  the  small  coops  often  and  dig  over  the  permanent 
Lins. 

August. — Some  attention  is  needed  to  bring  the  hens 
through  the  molting  season  in  good  condition.  Feed 
considerable  lean  meat,  cut  bone,  wheat  and  oats,  with 
a  little  linseed  meal  in  the  morning  mash.  Plenty  of 
green  food  is  necessary  if  the  fowls  are  kept  shut  up. 
Continue  a  little  iron  tonic  with  the  drinking  water. 
Continue  to  sort  out  the  larger  chicks  and  market  them. 
Don't  sell  those  needed  for  breeding.  Refuse  apples 
and  vegetables  will  be  appreciated  by  the  hens.  Heng 
which  get  through  molting  quickest  and  in  best  condi- 
tion are  the  most  vigorous,  and  should  be  kept  for 
breeders. 

September. — Buildings  should  be  cleaned  thoroughly, 
whitewashed  and  made  ready  for  cooler  weather.  The 
laying  stock  may  be  moved  to  winter  quarters  and  pushed 
for  esrg  production.  Give  a  variety  of  grain  diet  and 
whatever  green  food  can  be  had.  Feed  cut  bones  twice 
a  week.     Birds  for  exhibition  should  be  made  ready  a 


343  PEOFITS  Il«"  POULTRY, 

week  or  two  before  sending  to  the  show.  Accustom 
them  to  being  kept  in  the  exhibition  coop,  and  get  them 
as  tame  as  possible.  Look  tliem  over  carefully  to  see 
that  they  are  in  condition  to  a])pear  their  best.  Feed 
waste  vegetables  and  fruit  to  the  hens. 

October. — Cool  weather  will  bring  on  disease,  if  care 
is  not  taken.  The  most  common  disease  is  roup,  which 
is  caused  by  dampness  and  draft  in  almost  eveiy  case, 
unless  caught  from  other  fowls.  Drafts  wliicli  cause  a 
current  of  air  to  blow  over  the  fowls  at  night  are  espe- 
cially dangerous.  At  the  first  signs  of  disease,  separate 
the  sick  fowls  from  the  well,  place  in  a  warm  room,  and 
feed  carefully.  The  iron  tonic  in  the  drinking  water  is 
excellent.  Lay  in  a  stock  of  cheap  vegetables  for  winter  use. 

November. — If  not  done  before,  the  houses  should  be 
put  in  order  for  the  winter.  Even  on  cold  days,  the 
hens  should  be  turned  into  the  scratching  shed  for  exer- 
cise. The  great  secret  of  eggs  in  November,  is  to  make 
the  hens  work  for  their  food.  Plenty  of  litter  should 
cover  the  entire  floor  of  the  scratching  shed.  Any  kind 
of  litter  will  do.  The  grain  should  be  scattered  over  the 
litter.  Hens  that  are  not  through  molting  at  this  time 
will  be  worthless,  and  might  as  well  be  sold,  if  kept 
merely  for  the  value  of  the  eggs.  Use  as  much  green 
food  as  possible,  and  feed  boiled  vegetables  with  the 
grain  mash  in  the  morning.  November  is  a  critical 
month,  and  if  the  pullets  do  not  begin  to  shell  out  now, 
it  will  be  a  hard  winter  for  their  owner. 

December. — Examine  your  own  methods  carefully, 
and  see  what  can  be  improved.  The  skill  of  a  poultry 
grower  is  shown,  in  securing  eggs  during  cold  weather. 
If  the  fowls  don't  lay,  blame  yourself  and  not  the  vari- 
ety. There  is  real  satisfaction  and  plenty  of  profit  in 
December  eggs.  Everybody  wants  them  and  will  pay  a 
good  price.  There  is  no  egg  producer  like  cut  bone  and 
a  little  fresh  meat  fed  to  April-hatched  pullets. 


POULI&T  DICTIO^^A£li:    AMD  CAhESDAiL  343 


KEEPING   EGGS. 

Hundreds  of  rules  have  been  given  for  putting  up 
cheap  eggs,  to  be  kept  until  prices  rise  in  late  autumn 
and  winter.  The  most  careful  experiments  on  record 
have  been  made  by  German  scientists. 

After  eight  months  of  preservation,  400  eggs,  divided 
into  20  different  parcels  for  that  many  methods  of  exper- 
iment, were  examined,  with  heterogeneous  results. 
Upon  opening  for  use  the  eggs  presented  the  following 
results,  according  to  the  parcels  originally  numbered: 
1.  Eggs  put  up  for  preservation  in  salt  water  were  all 
bad;  not  rotten,  but  uneatable,  the  salt  having  pene- 
trated into  the  eggs.  2.  Wrapped  in  paper,  80  per  cent 
bad.  3.  Preserved  in  a  solution  of  salicylic  acid  and 
glycerine,  80  per  cent  bad.  4.  Rubbed  with  salt,  70 
per  cent  bad.     5.  Preserved  in  bran,  70  per  cent  bad. 

6.  Provided  with  a  covering  of  paraffin,  70  per  cent  bad. 

7.  Varnished  with  a  solution  of  glycerine  and  salicylic 
acid,  70  per  cent  bad.  8.  Put  in  boiling  water  for  12  to 
15  seconds,  50  per  cent  bad.  9.  Treated  with  a  solution 
of  alum,  50  per  cent  bad.  10.  Put  in  a  solution  of  sali- 
cylic acid,  50  per  cent  bad.  11.  Varnished  with  water 
glass,  40  per  cent  bad.  12.  Varnished  with  collodion, 
40  per  cent  bad.  13.  Covered  with  lac  (probably  shel- 
lac varnish),  40  per  cent  bad.  14.  Varnished  with 
sward,  20  per  cent  bad.  15.  Preserved  in  wood  ashes, 
20  per  cent  bad.  16.  Treated  with  boric  acid  and  water 
glass,  20  per  cent  bad.  17.  Treated  with  manganate  of 
potash,  20  per  cent  bad.  18.  Varnished  with  vaseline, 
all  good.  19.  Preserved  in  lime  water,  all  good.  20. 
Preserved  in  a  solution  of  water  glass,  all  good. 

Wafer  Glass  is  a  soluble  silicate  of  soda,  and  makes 
the  shell  air-tight.  Use  one  part,  by  measure,  of  water 
glass  to  ten  parts  water.  It  appears  to  be  the  best  of 
the  methods.     Before  boiling  eggs  which  have  been  kept 


344  PROFITS  m  POULTRY. 

by  water  glass,  the  shell  shonld  be  pricked  with  a  strong 
needle,  to  prevent  bursting.  Water  glass  may  be  ordered 
of  druggists.  Lime  water  ranks  next  to  water  glass. 
The  main  objection  is  the  slightly  musty  flavor  imparted 
by  the  lime.  To  pickle  eggs,  dissolve  one  pint  of  fresh 
slaked  stone  lime  and  a  pint  of  suit  in  three  gallons  oi 
water  by  boiling.  Drain  off,  and  it  is  ready  for  use. 
Put  the  eggs  in  carefully  when  fresh,  so  as  not  to  crack 
the  shells.  Eggs  pickled  in  this  way  will  keep  well,  and 
are  fully  as  good  as  fresh  eggs  for  frying  or  boiling,  but 
not  quite  so  good  for  cooking  purposes.  Eggs  may  be 
kept  in  a  lime  solution  in  a  butter  firkin  as  well  as  a 
barrel.  The  keg  may  be  kept  in  a  cool  place.  It  is 
best  to  put  the  eggs  all  in  at  a  time,  making  a  fresh  so- 
lution of  lime  when  fresh  eggs  are  put  in,  so  that  the 
fine  particles  of  the  lime  will  coat  the  eggs  and  exclude 
the  air. 

National  Butter,  Cheese  and  Egg  Association's  Method, 
Take  one  bushel  best  stone  lime,  eight  quarts  of  salt, 
twenty-five  ten-quart  pails  of  water.  Slake  the  lime 
with  a  portion  of  the  water;  then  add  the  balance  of 
the  water  and  the  salt.  Stir  a  few  times  and  let  it 
settle.  Fill  the  cask  or  vat  to  a  depth  of  eighteen  inches, 
and  put  in  a  layer  of  eggs  about  a  foot  deep.  Now  pour 
over  them  some  of  the  settlings  that  is  a  little  milky  in 
appearance.  The  object  of  this  is  to  have  the  fine  lime 
particles  drawn  into  the  pores  of  the  shell  to  seal  them. 
Continue  this  operation  till  the  vessel  is  full.  Put  only 
fresh  eggs  in,  if  you  would  take  good  ones  out.  Eggs 
may  also  be  preserved  by  the  use  of  salicylic  acid,  which 
may  be  obtained  of  druggists.  Dissolve  a  tablespoonful 
in  a  gallon  of  boiling  water.  Fill  a  stone  jar  or  clean 
cask  with  eggs,  and  pour  this  solution  over  them  after 
it  has  cooled.  Keep  the  eggs  covered  with  the  solutiou, 
and  cover  the  cask  to  keep  out  dust.  If  kept  in  a  cool 
place,  this  preparation  will  be  good  for  three  months. 


POULTRY  DICTIOIfARY  AND  CALENDAR.  845 

No  metal  of  any  kind  should  come  in  contact  witli  the 
salicylic  acid  solution.  Eggs  preserved  by  either  method 
must  be  used  soon  after  being  taken  from  the  pickle. 

Loomis  liecipe. — To  thirty  gallons  of  soft  water,  add 
five  pounds  salt  and  thirteen  pounds  lime ;  stir  it  a  little 
every  hour  or  two  for  one  day.  Now  take  one-half 
pound  borax,  one-half  pound  cream  tartar,  one-half 
pound  saltpeter,  one  and  one-half  ounces  alum,  pulverize 
and  mix  thoroughly,  dissolve  in  two  gallons  of  boiling 
water,  and  add  to  the  other  lot.  Let  stand  till  settled, 
pour  off  all  the  clear  solution  and  put  the  eggs  in  that. 
I  have  tried  this  method  and  know  it  to  be  good. 

Borax, — Eight  ounces  of  borax,  two  ounces  common 
salt,  six  ounces  boracic  acid,  thoroughly  pulverized,  is 
an  old  recipe  for  preserving  eggs  that  has  been  exten- 
sively advertised.  The  directions  say :  Put  the  abovf 
ingredients  in  a  jar,  stir  thoroughly,  and  stand  one  week*, 
then  take  one  pound  of  the  mixture  and  dissolve  in  five 
gallons  of  water ;  have  the  solution  boiling  hot,  and  dip 
a  shallow  wire  basket  filled  with  eggs  into  the  boiling- 
liquid  so  that  the  eggs  will  be  covered,  and  out  again  as 
soon  as  possible.  Pack  the  eggs  thus  treated  in  barrels 
or  patent  boxes,  and  turn  packages  upside  down  twice  a 
week  to  prevent  the  yolk  from  settling  to  one  side,  and 
the  eggs  may  be  kept  perfectly  fresh  for  a  reasonable- 
length  of  time.  The  same  liquid  may  be  used  over  and 
over  again  until  it  is  all  absorbed.  This  recipe  is  for 
100  dozen  of  eggs. 

Lime  Recipe, — My  wife  has  just  used  in  custards 
(which  were  very  nice)  the  last  of  eggs  put  down  sixteen 
Months  ago.  I  slaked  one  pound  of  lime  slowly  in  one 
gallon  of  boiling  water,  and  added  a  spoonful  of  salt. 
The  eggs  were  put  in  a  pork  barrel  (a  butter  firkin  will 
not  do),  and  the  solution  poured  fn  until  it  covered 
them.  They  kept  perfectly. — [J.  S.  K.,  Gloucester, 
Mass. 


340  PROFITS  IN  POULTEY. 

Lime  and  Brine.-At  is  a  very  easy  matter  to  preserye 
eggs,  by  using  a  mixture  of  lime  water  and  brine.  1 
sell  all  my  wmter-laid  eggs,  except  occasionally  a  thiu- 
shelled  one,  and  still  Lave  an  abundance  of  lien  fruit  to 
use  in  the  family  whenever  needed  during  the  period  of 
high  prices.  Equal  quantities  of  salt  and  lime,  and  a 
sniall  quantity  of  cream  of  tartar,  are  put  into  a  water- 
tight barrel  or  vessel,  and  water  is  poured  in  until  the 
mixture  is  of  the  right  consistency.  If  the  receptacle 
for  the  eggs  and  the  preparation  is  not  perfectly  water- 
tight, it  will  be  necessary  to  make  a  very  thick,  pasty 
mixture,  but  if  water-tight  a  thin  liquid  will  do.  I  use 
one-fourtli  pound  of  cream  tartar  to  five  pounds  each 
of  salt  and  lime.  At  the  time  of  the  lowest  prices — in 
May — fresh  eggs  not  more  than  three  days  old  are  put 
into  the  mixture.  These  eggs  are  used  whenever  prices 
are  high  until  the  next  May.  During  ten  years  of  expe- 
rience I  have  put  down  thousands  of  eggs,  and  never 
had  any  spoil  that  were  right  at  first. — [W.  W.  N., 
Litchfield  County,  Ct. 

Another  Recipe.— lAmQ^  two  quarts;  salt,  one  quart; 
cream  of  tartar,  three  ounces ;  boiling  water,  eight  gal- 
lons ;  stir  well  and  let  cool.  It  is  immaterial  whether 
you  remove  sediment  or  not,  after  about  two  weeks. 
Drop  the  eggs,  as  gathered  (only  the  fresh  ones),  in  the 
pickle,  and  keep  covered  from  the  light. 

THE  POULTRY  YARD   PROCESS. 

Take  one  pint  of  salt  and  one  quart  of  fresh  lime,  and 
slake  with  hot  water.  When  slaked,  add  sufficient 
water  to  make  four  gallons.  When  well  settled,  pour 
off  the  liquid  gently  into  a  stone  jar.  Then  with  a  dish 
place  the  eggs  in,  tipping  the  dish  after  it  fills  with  the 
liquid,  so  they  will  roll  out  without  cracking  the  shell, 
for  if  the  shell  is  cracked  the  Ggg  will  spoil.  Put  the 
eggs  in  whenever  you  have  them  fresh.  Keep  them 
covered,  in  a  cool  place. 


POULTKY   DICTIONARY  AND   CALENDAR. 


3^: 


QUALITIES   OF  THE    BREEDS. 

The  following  tables  are  based  on  statements  of  many 
authorities  and  experts,  bringing  into  compact  form  a 
large  amount  of  descriptive  data  from  various  sources. 
The  information  is  meant  to  represent  the  general  aver- 
age of  the  breeds  under  good  care,  excluding  statements 
which  apply  only  to  greatly  improved  strains  or  to  fowls 
exceptionally  well  managed.  Moreover,  in  a  flock  that 
has  not  been  improved  by  selection,  many  of  the  indi- 
viduals will  not  come  up  to  the  normal  average  of  the 
breed.  Hence,  the  beginner  cannot  safely  rely  upon 
the  yield  and  weight  given,  although  the  figures  have 
often  been  exceeded. 

In  regard  to  cost  Oi  raising,  Jacobs  declares  :  '*  Fifty 
cents  will  more  than  pay  the  cost  of  i-aising  any  kind  ot 
fowls,  not  excepting  turkeys  and  geese."  By  general  pur- 
pose breeds  are  meant  those  which  are  equally  good  for 
^^roduction  of  meat  or  eggs.  The  meat  breeds  are  those 
which  are  usually  kept  rather  for  market  poultry  than 
for  eggs.  The  egg  breeds  are  non-sitters  and  great  lay- 
ers, but  less  valuable  for  market  poultry. 

Authorities  consulted  in  compiling  these  tables  include 
government  Bulletins  41,  51  and  64,  reports  of  experi- 
ment stations  of  New  York,  Louisiana  and  Utah,  pub- 
lished works  of  Wright,  Beale,  Jacobs,  Boyer  and  Hun' 
ter,  and  direct  inquiries  of  leading  breeders  of  chickens, 
ducks,  geese  and  turkeys.  Whenever  weights  are  men- 
tioned  in  the  Standard  of  Perfection,  these  are  adopted 
in  the  tables. 

INCUBATION  PERIODS.     (DAYS.) 


Slioittst. 

19 
24 
28 
27 
16 
25 

ao 

40 

Average. 

Longest. 

Hen 

21 
26 
30 
30 
18 
28 
23 
42 

24 
30 
32 
33 
20 
30 

4k 

f  lOOse                • •  • 

Pi£t?on          ........  •  •  • 

Guinea  hen 

Swan 



848 


PBOFITS  12^  POULTRY. 


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POULTRY  DICTIONARY  AND  CALENDAR. 


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INDEX. 


PAGE 

A.nnex  to  poultry  house 60 

Bantam  fowls 107 

Barrel  hens' nest 37 

Blackhead 327 

Breed— best  for  market 8 

For  broilers 10 

For  early  roasters 9 

For  late  roasters 9 

Breeding  and  cross  breeding... .247 

Breeds— characteristics 351 

Facts  about 35J 

Multiplication  of 243 

Popular 1-1 

Breeds  of  Fowls: 

American 163 

American  Donil niques 1 72 

American  Javas 177 

Asiatic 123 

Black  Cochin 131 

Black  Java  (cut) 249 

Black-i-ed  Game 144 

Black  Spanish 154 

Brown  Leghorns 160 

Buff  Cochins 131 

Crevecoeur 1G5 

Dark  Brahmas ,.127 

Duck-wing  Game 140 

European 136 

Frencli 161 

Games 139 

Hamburgs 145 

Houdau 161 

Langshans 131 

Light  Brahmas 123 

Partridge  Cochins 128 

Plymouth  Rocks 168 

Polish 149 

Silver-gray  Dorkings 136 

White  Cochins 131 

Wliite-crested  White  Polish..  150 

Wliite  Dorkings 137 

"White  Leghorns 156 

"White  Wonders  (cut) ..267 

"Wyandottes '[  173 

Breeds,  qualities  of .'.".*.*.'.'.  349 

Brooders — care  of . . . ..*.'..'.'.*.*.'  *.* '  261 
For  chicks ^///  ..........  '^^^^ 

Brooder  house    75 

Brooding  pen  for  hens  .V.V.V.VV  52 

Bumble-foot ^j^f. 

Calendar  of  poultrv  work.*.'. 339-342 

Caponlzing_how  done.. 93 

Instrunnents 95.96 

Care  of  chicks 268-269 

Care  of  ducks 270 

Census  of  1890 91 


fAGS 

Charcoal  and  stimulants 106 

Cliicken  coop— complete 64 

Box 57 

Barrel 58 

Chicks— Brooders  for  early....    62 

Care  of 54 

Raising  early 60 

Cliolera— 181,326 

Mixture 333 

Cleanliness 282 

Cock,  weight  of 350 

CoUl  lalilutles,  wintering  fowls. 113 
Color  or  skin  not  altected  by 

feed 8 

Common  sense 101 

Constitution- compared. . . . ,. . ..351 

Of  various  breeds 351 

Coops  lor  turkeys 297,299,300 

Crates,  folding 43 

Crook  for  catcliing  fowls 117 

Crops  raised  for  poultry 109 

Cross  breeding— 247 

Advantage  of.. icO 

Guide  to 250 

Systematic 253 

Crosses— for  eggs 259 

Various    258-  259 

Defects  of  breeds 351 

Dictionary,  poultry ,335 

Disease,  defence  against 187 

Diseases  and  pests 178,320 

Blackhead  of  turkeys ...327 

Bnnible-foot 186 

Chicken-pox 181 

Cholera,  the 181,326 

Crnmp 320 

Diarrhoea 323 

DisfeniDer 178 

Eirg-boitnd 186 

Fgg-eating 184 

Feather-eating 185,323 

Feathers,  loss  of 186 

Gapes,  the 185..322 

Lice .?29 

Mites .^O 

Nest  hug .'?3') 

Pip,  the 1?5 

Ronp,  the 178.317 

Reabhy  legs 183,.321 

Tapeworms .324 , 

Dougl as  m i xture .333 

Dri nki ng  fountain 281 

Duck — house 220 

Mothers 219 

Raising 218,2''5 

Ducks— American  "Wood 245 


OBOi 


INDEX. 


351 


PAGE 
Ducks— ConMnwcd. 

As  layers 220,226 

Aylesbury 227 

Need  litilo  water 223 

Pekin 226 

Rouen 230 

Time  of  incubation 349 

Whistling 242 

Egg— crate 90 

Bound ..186 

Ludle •••• 89 

Receipts  and  prices 92 

E;?gs— aniilysis  of 287 

Candling 48 

Color  of 351 

Eating 184 

Feeding  for 273 

For  market 86 

Import  and  export  of 91 

In  Great  Britain  and  in  the 

UnitedStates 91 

Liming 86-89 

Market  for 91 

Of  various  breeds 350 

Packing  for  winter 89,342 

Packing  in  barrels 87 

I'e  r  po  u  n  ti 350 

Record  of 287 

Selection  for 252 

Tosecure  in  winter 115 

Vat  for  pickling 90 

Egg— testing 47 

Yield  per  year  350 

Excelsior  meal  bread 266 

Exercise 277 

Exports  and  imports  of  eggs....  92 

Fattening  ration 11 

Feather— bone 84 

Eating 185,323 

Feathers— save  the 84 

Loss  of 185 

Types  of 334 

Feeding— Bnffln ton's  rule  for... 275 

Chicks 266 

Econ  om  y  in 280 

Felch's  rule  for 264 

For  eggs 273 

For  growth 261 

Pen  for  chicks 59 

Ferd  trough— 280 

Cleanlv 41 

Food,  amount  of 282 

Foods— anal yses  of 286 

Tarious 284 

Foreign  e^g  trade 92 

Fowls— egff  hound 186 

Egg-eating 184 

Feather-eating ia> 

Green  food  for 105 

Losing  featliers 180 

Management  and  food 10 

Selectinsr  and  selliner 115 

Whlte-slcinned    preferred  in 

Philadelphia,  etc 8 

Yellow-skinned  preferred  in 

New  England 8 

Sapeg - 185,322 


PAGE 

Game  fowls  at  fairs 14-1 

Geese— Embden 215 

Plucking 216 

Se  bastopol 242 

Time  of  incubation 349 

Tou.mse  origin 215 

Varieties  of 212 

Goose-raising 210 

Green  food 105 

Healthy  fowls 278 

Hen,  standard  weight  of 350 

Hints,  useful 279 

Incubation— artificial 65 

Natural 46 

Periods 349 

Incubators,  direction  for  run- 
ning   72 

Hot  water 68 

How  to  make 69 

Saw-dust  packing Tl 

Self-regulators as 

Success  and  failure  with 66 

Thermometer  for 74 

Indian  meal  douglj n 

Japanese  Bantams 238 

Keeping,  cost  of 350 

Keeping  eggs 343 

Borax  metliod 342 

Lime  and  brine  recipe 3't6 

Lime  recipe 345 

Loomis's  recii^e  f<)r  keeping 

eggs 345 

"NVaterglass  343 

Large  birds,  how  I0  raise 119 

Laying  age,  lime  of  350 

Lice  on  hens 189,329 

Prevention  of 117,326 

Louse  eggs  on  feathers 189 

Males,  importance  of  pure 122 

Market  ft)r  poultry  and  eggs...  91 

Marketing  poultry 80,270 

Marltet  law.  New  York 82 

Mating— 248 

Black  and  white  breeds 248 

Buff  Cochins 251 

Dark  Brahmas 250 

Partridge  Cochins 2.ol 

Plymouth  Rocks 249 

Wyandott  es 249 

Maturity,  time  of 350 

Mistakes,  common 282 

Mites 329 

Nest  box— lock 39 

Secure 50 

With  roller  in  front 40 

Nest  boxes— 33-35 

Thinned   together 30 

Sliding,  through  partition....  34 

Nest— of  woven  wire 38 

Bug 3.30 

For  egg-eating  hens 37 

In  fi  barrel 37 

Tidy 40 

New  York  dressed  poultry  law.  82 

Packing  and  shipping 270 

Parrlsh  food 331 

Parasites 189 


3bZ 


LKDEX. 


PAGE 

Pasturing  fowls 118 

Pea-iowl— 235 

Trained  to  stay  at  home 237 

Perelies,  handy 31 

Pouitry— anatomy 248 

Conveniences 31 

Dressing  and  stuffing 81 

Dressing,  N.  E.  uietliud 83 

Ornamental 235 

Riiising 7 

Special  food  crop 109 

Wiien  lo  marlcet 80 

Poultry  liouses— is 

Building  material  for 25 

C.  H.  Colburn's 21 

Halt  luider  ground 25 

Portable 27 

"Very  cheap 13 

Very  complete 21 

Warm 14 

Poultry  keeping— as  a  business..  98 

Money  made  by 99 

Poultry  management,  hints 101 

Poultryman's  crook 117 

Poultry  yard,  common  sense  in. 101 

Raising,  cost  of 349 

Ration— for  fattening 11 

Salt  in r. 104 

Record  of  eggs 287 

Rlienmatism 320 

Roosts,  low 32 

Roup 178,317 

Rules  of  I.  K.  Felch 247 

R:ilt  in  tlie  ration 104 

Samuels  on  market  breeds 8 

Scabby  legs 183,321 

Selection  for  eggs 252 

Setting,  time  of 349 

Sliipping— 270 

Crales,  folding 43 

Sitting  b^x,  secure 50 

Sitting  hens,  o«r«  of 40 


PA6B 

Skin,  color  of 351 

Spring  and  summer  care 279 

Statistics  of  poultry  trade 91-92 

Stimulants,  use  of 106 

Stone  tor  poultry  house as 

Tapeworms 324 

Terms,  explanation  of 335^338 

Theory  and  practice 247 

Turkey— black  liead 327 

Blac k  (cu t) 302 

Breeding  stock 292 

Bronze 311,313 

Bnff .'294 

Chicks 295 

Coop...   299 

Culture,  essay  on .306 

Incubation 29S 

Nests 203 

Raising 193 

Roosts 195 

Turkeys— breed  and  care 291 

Bronze 194 

Care  o f 300-303 

Early  broods 204 

Fattening 196 

Feeding  the  chicks 206 

Hints  about 203 

In  Rhode  Island 310-315 

Loss  of  weight  in  dressing 208 

Mnrklng 303-306 

On  the  farm 288 

Setting  the  hens 205 

Time  of  incubation 349 

Wild,  habits  of 198 

Water  fountain- 42,281 

Pneumatic 41 

Waterfowls,  ornamental 241 

Weight  of  fowls  at  three  mos...35t 
Weight  of  fowls  at  twelve  mos-.*60 
Wintering  fowls   in  cold   lat- 
itudes     VQ 


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